Recipes

Vegan Cashew Cream Korma

I love watching seamless recipe videos. This was the first time I actually tried something from one of the videos. Bosh has really good vegan recipes and I’m itching to try out more.

This Vegan Cashew Cream Korma turned out really well and was easy to make. It took than it needed to because my veggies were frozen, but I can microwave them a little bit before putting them in next time. I really like it as a base, the sauce is great, though a little bit too sweet for my taste (I didn’t put in curry leaves or chillis though – I think they’ll counteract the sweetness a little bit, I did put some paprika, but I think I’ll put a little bit more next time). I’m definitely going to be making this again and add different things to it, like tofu or quorn added at the same time as the broccoli and carrots.

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Vegan Cashew Cream Korma

  • Servings: 4
  • Time: 40 mins
  • Print

Ingredients

Cashew Cream

  • 1 cup cashew nuts (soaked)
  • 3/4 cup warm water
  • 2 tbsp coconut oil
  • 1 tsp mustard seeds
  • 4 cardamom pods
  • 1 tsp cumin seeds
  • 20 curry leaves
  • 1 onion
  • 1 tsp salt
  • 1 green chilli
  • 4 cloves garlic (minced)
  • 2 inches ginger (grated)
  • 1 tsp ground coriander
  • handful broccoli (roughly chopped)
  • handful carrot (sliced)
  • 1 tsp turmeric
  • 1 can coconut milk
  • 1 cup garden peas

To Garnish:

  • Lime juice
  • Cilantro
  • Roasted Cashews

Directions

  1. Put the soaked cashews in a blender with the water, whizz them up into a cream & put them to one side
  2. Warm the coconut oil in a pan, add the mustard seeds, cardamom pods, 1 tsp cumin seeds, curry leaves & stir them round until the mustard seeds start to pop & you’ve released the aromas of the spices
  3. Add the onions & cook them until they’re translucent
  4. Add the salt, chillies, garlic, ginger & stir them until you release the aromas of the garlic & ginger
  5. Add the ground coriander & stir that around too
  6. Add the broccoli, carrot & turmeric & stir them in so the vegetables soften
  7. Add the cashew cream & stir it in so all the vegetables are well covered
  8. Add the coconut milk & stir it in so it reduces slightly
  9. Add the garden peas, stir those in too
  10. Serve over basmati rice & garnish with lime juice, cilantro & roasted cashews

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