Creamy Vegan Korma Curry
Ingredients
- 2 medium potatoes
- 4 cups mixed vegetables (cauliflower, carrots, beans, peas, ...)
Vegan korma sauce
- 1-2 tbsp olive oil
- 1 small piece of a cinnamon stick
- 3 black pepper corns
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 4 whole cloves
- 2 cardamom pods
- 1 large onion
- 4 garlic cloves
- 2-inch piece of ginger
- 1-inch piece of turmeric
- 1 tbsp garam masala
- a pinch of nutmeg
- 1/2 cup (130g) tomato paste
- 1 can (400 ml) coconut milk
- 1/2 cup (75g) cashews
- 2 tbsp lemon juice
- 1/2 cup vegan yogurt (optional)
- 1 tbsp sweetener
- salt to taste
To serve
- brown rice
- naan, roti, paratha, or chapati
- toasted cashews
- fresh cilantro
- vegan yogurt
Preparation
Add the vegetables to a pot and boil until they start to become tender.
In a pan sauté the whole spices for about 2 minutes. Then add the onion and shortly after the garlic, ginger, fresh turmeric and chili, sauté until the onion is translucent.
Now add the ground spices together with the tomato paste. If you didn't have some of the whole spices you can add them in their powdered form here. Stir to prevent from burning.
After about 30-60 seconds add the coconut milk, cashews and 1 1/4 cups of water. Let it boil for 5 minutes.
Blend the sauce, then add it back to the pan together with the cooked vegetables, a little sweetener and lemon juice. Optionally stir in some vegan yogurt.
Serve with rice, your favorite flatbread and the toppings of your choice and enjoy this amazing curry!
