Vegan Korma with Green Peas and Tempeh
Ingredients
- 2 shallots
- 1/2 cup tinned tomato
- 1 inch ginger
- 1/3 cup cashews
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 inch cinnamon stick
- 1 teaspoon black peppercorns
- 3 cloves
- 2 cardamom pods
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon chilli powder
- Salt to taste
- 2 tablespoons oil
- 1/4 cup water
- 1/2 cup oat milk
Preparation
Heat oil in a pan and add all the whole spices
When oil is fragrant, add ginger and shallots. Cook until shallots are translucent
Add tomatoes and spice powder. Cook for a few minutes
Add soaked cashews, oat milk, and water. Bring to a simmer
Remove the bay leaf and blend into a Korma base
Add blanched vegetables of choice
Optionally add green peas and crispy curry spiced tempeh for extra flavor
Serve with soft rice or naan
