Plant-Based Creamy Coconut Korma
Ingredients
- 1 tablespoon turmeric
- 1 tablespoon cumin
- 1 teaspoon curry powder
- 1/2 teaspoon fennel seeds
- 1 tablespoon coconut oil
- 1 onion, finely chopped
- 1 large zucchini, quartered
- 1 red chili
- 3 cloves garlic, minced
- 1 can coconut milk
- 1/2 package coconut cream
- Salt and pepper, to taste
- 1 small butternut squash, precooked and cubed
Serving items
- White rice
- Coconut yogurt
- Cashew nuts
Preparation
Heat 1 tablespoon turmeric, 1 tablespoon cumin, 1 teaspoon curry powder, and 1/2 teaspoon fennel seeds, then add 1 tablespoon coconut oil and 1 finely chopped onion.
Add 1 large quartered zucchini and 1 red chili, then add 3 minced garlic cloves and fry for a minute longer.
Once cooked, add 1 can coconut milk and 1/2 package coconut cream.
Add a large pinch of salt and pepper, and add 1 small precooked cubed butternut squash.
Taste test after 20 minutes and add more spice if needed.
Serve with fluffy white rice, topped with coconut yogurt and cashew nuts.
