Vegetarian Korma

Published on in dinners

This creamy, sweet curry is the perfect weekend treat. Use fresh vegetables or a meat substitute.

 

Serves 4-6

Ingredients

  • 2tbsp oil

     

  • 2 onions, diced

     

  • 7 cardemon

     

  • 6 cloves

     

  • 4 garlic cloves, sliced

     

  • 1 thumb sized piece ginger, chopped

     

  • 1 bay leaf

     

  • 1tsp nutmeg

     

  • 1/2tsp turmeric

     

  • 70g cashews

     

  • 70g ground almonds

     

  • 2 tins coconut

     

  • 2tbsp maple

Directions

  1. Heat the oil and gently fry the cardamon and cloves.
  2. Stir in the onion, garlic and ginger and cook for a few minutes. Add the bay leaf, nutmeg and turmeric.
  3. Remove from the heat and tip into a blender along with the cashews, ground almonds and tinned coconut milk. Blitz to a paste.
  4. Pour back into the pan and stir through the maple along with your chosen veg or meat substitute. I love to roast some diced sweet potato and stir it through. Serve with rice and lettuce leaf wraps

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