My Vegan Cashew Korma Curry
by Chef JenA real favourite on my delivery menu, my cashew korma is loaded with flavours, not too spicy and completely vegan.
Category
mains
Servings
4
Deliciously warming, easy to prepared and loaded with vegetables - this recipe is a real winner for both vegans and meat eaters alike.
I pair mine with coriander rice, and a garnish of chopped cashews, coriander and chillies.
Author:Chef Jen
Ingredients
100g diced onion
3 garlic cloves, minced
2 tsp ginger root, minced
1 tsp cumin
1 tsp turmeric
1 tsp ground cardamom
1/2 tsp black pepper
1/4 tsp salt
1/2 tsp cinnamon
100g cashews, blitzed to a powder
100g tomato puree
200g sweet potatoes, diced
200g aubergine, diced
200g peppers, diced
1/2 lime, juice
600g coconut milk
fresh coriander to garnish
Directions
Roast your diced vegetables for 10-15 minutes until soft, with a pinch of salt, at 180C. Your sweet potatoes will take a little longer than the other vegetables.
Sautee the onions, garlic and ginger in a little oil for 10 minutes until soft and starting to caramelise a little.
Add all of the spices to the pan, stir for 2 minutes and then add the tomato puree.
Add the blitzed cashews, coconut milk, salt and pepper. Stir well and simmer for 25 minutes.
Add the roasted vegetables and the lime juice - taste and season if needed. Simmer for 5 minutes and serve.