Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, vegan korma. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Vegan Korma is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Vegan Korma is something which I’ve loved my entire life.
A delicious blend of vegetables and spices in a creamy and rich korma sauce. This vegan korma is basically the easiest vegetable korma you will ever make in your life! Method Heat the coconut oil in a pan with the peppercorns, chilli and chilli powder, cinnamon, cardamom, clove, turmeric, coriander seeds and leaves, garam masala, garlic, onion and ginger and slowly cook on a low heat, mixing it around occasionally, while you prepare the vegetables. The vegan korma sauce is thick and creamy, and so very tasty!
To begin with this particular recipe, we must prepare a few components. You can cook vegan korma using 21 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vegan Korma:
- Make ready Raw Cashews
- Make ready Coconut milk
- Make ready Olive oil
- Take 1 tomato
- Get 2 sweet potatoes
- Take 2 carrots
- Make ready brocoli
- Prepare butternut squash
- Make ready 1 red bell pepper
- Make ready 1 small onion
- Take 3 garlic cloves
- Take 1 little piece of ginger (sorry I didn't add it on the picture)
- Make ready 2 tsp curry powder
- Get 1/2 tsp cumin powder
- Prepare 1/2 coriander powder
- Make ready 1/2 tsp cinnamon powder
- Get 1 tsp black pepper
- Take 1 tsp turmeric
- Get tomato puree
- Get 1 veg stock
- Prepare to taste Salt
This restaurant-standard vegan korma is anything but bland and boring. Packed with flavour but delicately spiced, showstopping enough to serve to guests. Ah Korma, the curry for people who don't really like curry. The one that isn't too spicy.
Steps to make Vegan Korma:
- Prepare all the ingredients
- Add the cashews and coconut milk to a blender and blend until very smooth. Set aside
- Add the olive oil to a pot along with the chopped onion and garlic and cook for 3 minutes
- Add chopped tomato, red bell pepper, all the spices and tomato puree cook for another 3 minutes
- And butternut squash, sweet potato, carrots and brocoli mix all and add coconut cashew cream. Mix and simmer until the vegetables are cooked. Make sure you stir every 10 minutes because it sticks in the pan.
- Serve with rice (and fried plantain if you have :))
Ah Korma, the curry for people who don't really like curry. The one that isn't too spicy. Method Place the rice into a cup, take note of where the rice comes up to and tip into a large saucepan (it might be the whole cup). Fill the same cup with water up to the noted line and tip into. This vegan korma is made with fresh vegetables and chickpeas, simmered in an Indian-inspired coconut curry sauce and topped with roasted cashews and fresh cilantro.
So that is going to wrap it up for this exceptional food vegan korma recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
