This Vegetable Korma Curry is perfect to warm you up on a chilly night. It’s packed with beautiful sweet and subtle flavour and has a creamy texture. One of my go-to's for a delicious plant-based weeknight dinner.
🍽 Serves 4-5 🕘 40-45 minutes Difficulty: Beginner
Ingredients:
1 Tbsp coconut oil, I used
½ Tbsp garam masala
½ Tbsp cumin
½ Tbsp coriander
½ Tbsp turmeric
½ tsp of cinnamon
1 tsp vegetable stock
1 brown onion, diced
4 garlic cloves, minced
2 cm ginger, grated
1/3 cup of almond meal
1 large kumara (sweet potato), chopped into small cubes
1 can of chickpeas or 1 ½ cups of cooked chickpeas
2 cans of diced tomatoes, I used 1 can of diced tomatoes and 1 can of peeled tomatoes.
1 can of coconut cream
1 ½ cups of frozen spinach
Salt to taste
Garnish:
Fresh coriander
Greek-style coconut yoghurt
Instructions:
Prepare the ingredients, chop the vegetables.
In a large pot, melt coconut oil over medium heat. Add all the spices and heat for 2-3 minutes while mixing all the spices.
Incorporate brown onion, garlic, ginger, and almond meal. Sauté for 3-4 minutes.
Add kumara, chickpeas, diced tomatoes, and coconut cream.
Bring to a simmer, place the lid on and simmer for 20-25 minutes, until the sweet potatoes are soft.
Add frozen spinach and place the lid on for 5 more minutes.
Add salt to taste.
Serve topped with coconut yoghurt, and fresh coriander, accompanied by rice of your choice.
Enjoy!
Shallow Casserole Dish used in this recipe - @kitco.kitchencollection - discount code here
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