Dairy-Free, Gluten-Free, Main, Recipe, Vegan -

Veggie Korma Curry

 

Serves: 6

Prep Time: 10 minutes

Cooking Time: 30-40 minutes

For the Rice:

  • 2 Tbsp coconut oil

  • 2 ½ cups rice

  • 2 anise star

  • 8 cardamom pods

  • 8 whole cloves

  • 2 cinnamon sticks

  • Pinch of sea salt

 

For the Cashew Paste:

  • ½ cup cashews, soaked 2 hours in advance or up to 12 hours *

  • 1 ½ onions, chopped into wedges

  • 5 garlic cloves, crushed

  • 3 Tbsp ginger, roughly chopped

  • 2 tsp fresh or dried turmeric

  • 2 small tomatoes

  • 1 ½ Tbsp sesame or peanut oil

For the Curry:

  • 3 Tbsp cooking or refined coconut oil

  • 1 Tbsp garam masala

  • 2 tsp curry powder

  • 1 tsp cinnamon

  • 1-2 red chili peppers, fresh or dried (optional)

  • 1 ½ cups potatoes

  • ½ head cauliflower, cut into florets

  • 1 small yam, cut into small cubes

  • 3 carrots, diced

  • 1 cup green peas

  • 1 can coconut milk

  • 2-3 Tbsp brown or coconut sugar

  • Salt and pepper to taste

  • 340g paneer cheese or tofu (optional)

  • Toptionals and sides: Naan, cilantro, lime wedges, plain yogurt


Directions:

  1. For the Rice: Put all the rice ingredients in a pot with 5 cups of water and bring to a boil on the stove. Cover and let simmer on low heat until all the moisture has been absorbed.

  2. For the Curry Paste: Drain the cashews and put all the paste ingredients in a blender, adding splashes of water as needed. Blend until it becomes paste.

  3. Curry: Heat a large pan on the stove to medium heat. Measure all the spices and put them in a small bowl. Put the oil into the pan and allow it to heat up, then add the premixed spices. Saute for 2-3 minutes or until spices become fragrant. Then add the paste and stir for another 2-3 minutes. Add the rest of the curry ingredients other than the paneer and toppings. Cover and let simmer for 10-15 minutes. Then uncover and cook for another 10 minutes or until potatoes are tender, stirring occasionally. Add the paneer. Taste and add spices accordingly.

  4. Enjoying:: Scoop some rice and curry into bowls. Serve with toppings of choice and enjoy.



*If you forget this step you can either quick-soak the cashews in boiling water or send them in raw, it just won’t be quite as creamy.

 


Photo by Prabal Pratap Singh from Pexels


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