Vegetarian Korma

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


Serves 4-6


  • 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


  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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