Bright flavors, smooth texture, healthy ingredients –this creamy vegan vegetable korma has it all!
- 1 medium potato
- 1 medium sweet potato
- 1 courgette (zucchini)
- 1 carrot
- 2 cups green peas
- 1 small cauliflower (6 small florets)
- 2 onions
- 3 cloves of garlic
- 1 tomato
- 1 inch ginger
- 3 green cardamom seeds
- ¾ tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander
- ¼ tsp chilli powder
- ⅓ tsp cinnamon powder
- 3 cloves
- 6 black pepper corns
- 2 tbsp coconut sugar
- 1 can full fat coconut milk
- ⅓ cup soaked cashews
- 1 green chilli
- 1 and ½ tsp salt (or to taste)
- 5 tbsp chopped fresh coriander
- 2 tbsp almond flakes
- Dice the onions and tomato. Crush the ginger and garlic. Sauté the onions, ginger and garlic until onions in a bit of coconut oil until tender. Do not let onions go brown though! We need the korma sauce as yellow as possible 🙂
- Add the tomato and a bit water, sauté 5-7 minutes until tomato melts. Add soaked cashews. Blend the sauce with a soup blender or in a jug blender.
- Now add the spices: cardamom, turmeric, cumin, coriander, cinnamon, chilli powder, cloves, black pepper corns, salt coconut sugar, coconut milk and chopped green chilli.
- Cut the carrot in 1 cm slices and potatoes and sweet potato in 8 equal-sized pieces. Add carrots to the sauce. Simmer for 5 minutes.
- Add the potato, sweet potato and a bit of water. Simmer for 5 minutes.
- Cut the cauliflower into small florets and add it to the pot with a bit more water. Simmer for 5 minutes.
- Cut the courgette in 1 cm slices (do not peel) and add as well. Add the green peas. Simmer 10 more minutes, until all veggies are tender. Don’t stir too much or veggies will fall apart.
- Cashews and coconut milk should make your korma sauce thick and creamy.
- Serve with green pea rice (just boil some rice and green peas together) or vegan naan bread (get some from your local Asian shop :)) Garnish with almond flakes and chopped fresh coriander prior to serving.
Find more of Justyna’s recipes on her blog.