Vegan Korma Recipe

Juice 2-17

The korma is probably my favourite curry. No scratch that, it IS my favourite curry. I don’t even know why I entertained the idea that there might be another contender. There isn’t. It’s korma all the way. I love the creamy coco nutty-ness of it and I’m not a huge fan of super spicy foods so the korma is perfect for mild curry lovers.

This recipe is pretty easy and reheats well. There’s a load of ingredients I haven’t included but feel free to go wild and add white or sweet potatoes, any other type of bean and veg like broccoli, cauliflower, kale etc.

Makes: a shit ton

1 onion (diced)
1-2 cloves of garlic (minced)
1 jar of korma curry paste
1 can of coconut milk
1 can of chickpeas (drained and rinsed)
1 can of butter beans drained and rinsed)
1 vegetable stock cube
20ml of hot water
2 large handfuls of spinach
1 packet of baby corn
However much rice you need
Mango chutney (obvs- who eats a curry without it?!)

Add the onion to a saucepan with a splash of water (no need for oil) and cook until softened (heat medium to low). Add approximately half the jar of korma paste and the garlic and stir for a few mins. Once the flavours in the paste have started to break down add the coconut milk, butter beans and chickpeas. Put the stock cube into a mug and pour 30ml of hot water over it, mixing until combined. Add to the pan. Continue to heat the curry for a further 10 mins.

Start cooking the rice as per the instructions

Now here’s comes the clever part. Your curry might not be thick enough so if this is the case: spoon out some of the chickpeas and butter beans with the korma sauce (about 1/3 of a cup) and pulse it in the blender until pretty smooth.
Add back into the curry to thicken it up.

Next add the baby corn and cook for a further 5-10 mins. Add the spinach and cook for a further min.

Whack it on a plate with a generous spoonful of mango chutney and some poppadoms (most naan breads have milk in ) and…devour!!


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