A vegan recipe, until we put some sour cream on top to serve, but you don’t have to. What you have to do…. is try this recipe! Creamy, delicious Korma. It is for the mild pallet and you can add extra chilly if you want to give this a little more kick and we will tell you how.

This is a household favourite for us, as we are curry lovers but Agata has a milder pallet than I so if you would like to make it a little spicier then remember to keep the chilli seeds in the mix, or add an additional spoon of curry powder, which is a better option as chillies can be unpredictable.

INGREDIENTS:

  • 3 white onions (peeled and finely minced)
  • 1 red chilli (without seeds if you want a mild curry)
  • 6 pieces of garlic
  • 2 cm piece of ginger peeled
  • 1 stick of lemongrass
  • 1 cinnamon stick
  • 2 cloves
  • 2 cardamom pods
  • 2 allspice berries
  • 1 tbsp curry powder
  • 1 tbsp turmeric
  • 1 tbsp garam masala
  • 1 tsp whole cumin seeds
  • 1 tsp ground coriander
  • 1 tsp mustard seeds
  • Handful of chopped coriander
  • 200g cashew nuts, unsalted
  • 1 tin of chopped tomatoes
  • 2 tins of coconut milk
  • 250ml vegetable oil
  • 3 tsp kosher salt

METHOD:

  1. Add the chilli, garlic, oil and ginger to a food processor and blend into a paste. Add the onions to a heavy based pan with the paste and place on a medium to high heat. Add the cinnamon, lemongrass, cardamom seeds, cloves, cumin, mustard and allspice to the mix and stir gently for the next 20 minutes.
  2. In the meantime, put the cashews in a bowl and cover with boiling water and let it sit for at least 20 minutes.
  3. Using a sieve, strain the oil out of the mixture into another pot. Add 100 ml of the vegetable oil back into the onion mix, and back into the same pot you were using before. Save the rest of the oil to marinate any meat, or vegetables you would like to add to the curry sauce later.
  4. Add the tomatoes, ground coriander, garam masala, turmeric, curry powder, stir well and cook for 10 minutes on a medium heat, ensuring this is not going to stick.
  5. Puree the cashews in a food processor with the water, until smooth, and add it to the curry with the coconut milk and cook for a final 10 to 15 minutes.
  6. Remove the large spices, like the cinnamon sticks and the lemongrass, and using a stick blender, puree the sauce, add the salt, fresh coriander and season a little more to your taste.

KEEP IT VEGAN:

INGREDIENTS:

  • 1 tin of chickpeas rinsed and drained
  • 1 large sweet potato peeled and cut into cubes
  • 100g baby leaf spinach washed
  • pinch of salt

METHOD

  1. Roast off the cubes of sweet potato and a tin of chickpeas in the oil you drained earlier from the sauce, season with a pinch of salt and roast for 20 minutes at 180 degrees.
  2. And stir in some fresh spinach leaves while the sauce is still warm, and add the sweet potato. 

This is my favourite way of doing it with the sweet potatoes and chickpeas, but don’t fool yourself, this is not the healthiest recipe, but it is loaded with some good fats, proteins and vitamins at the same time.

VEGANS do not miss out on curry night again!