This korma is so delicious you wouldn’t even know it was vegan. Restaurant quality and packed full of flavour. A blender is used to get the traditional korma texture in the sauce, however it is not necessary to create an amazing curry.
|1 tbsp||any cooking oil|
|1||white onion, diced|
|2-inch piece||ginger, chopped|
|4||garlic cloves, chopped|
|3/4 tbsp||curry powder|
|3/4 tbsp||garam masala|
|2 handfuls||small tomatoes, chopped (or half a can of chopped tomatoes)|
|75g||cashew nuts (if you want it to be nut free, do not add)|
|400ml||tinned coconut milk|
|1||cauliflower head, cut into bite size pieces|
|1||potato (medium), diced into small cubes|
Fry the onion in the oil for 2-3 minutes until starting to soften.
Add ginger and garlic, fry for a further minute.
Add all the spices – curry powder, garam masala, cumin, turmeric. Fry for a couple of minutes.
Combine tomatoes with the contents of the pan, and fry for a few minutes.
Add coconut milk and cashew nuts. Bring to a boil, then reduce to a simmer for 5 minutes to soften the cashews (if not using cashews, cook for 2-3 minutes).
Optional step: Transfer contents of frying pan to a blender and pulse until smooth and thick. Put back in the frying pan.
Add vegetable stock, sugar, salt and pepper. At the same time, put in your vegetables which will take the longest to cook. For us, we put the potatoes and cauliflower in for about 15 minutes, and added the peas with about 3 minutes left to go at the end.
Taste, and check the flavours are to your liking, adding more of the powdered spices, sugar, salt and pepper as desired!
Vegetables like broccoli, spinach, carrots or even chickpeas would all taste delicious in this curry. For the spices, you can substitute garam masala for another 3/4 of a tbsp of curry powder, or vice versa, if you do not have both spices available. Serve with rice, naan bread or whatever takes your fancy!