? VEGAN FAKEAWAY – CAULIFLOWER + SWEET POTATO KORMA WITH

vegan fakeaway cauliflower + sweet potato korma with display image  8d093f40
vegan fakeaway cauliflower + sweet potato korma with display image 8d093f40

? VEGAN FAKEAWAY – CAULIFLOWER + SWEET POTATO KORMA WITH RICE ?

Happpy Sunday everyone ☀️ last night I was feeling something really indulgent and creamy so I had a go at making a vegan korma. The last one I attempted didn’t go as well as i’d hoped but this time it was honestly just as good as the vegan korma I usually get from my local indian. Soooo happy to know I can make one at home thats sooo much cheaper than the one I usually treat myself too!!

I found the recipe on @biancazapatka’s blog, and will include the method here. I switched up a few things here and there but it was mainly sticking to the recipe she recommended:

Ingredients
✨ 1 tbsp coconut oil or olive oil
✨ 1 onion diced
✨ 4 cloves garlic minced
✨ 1 tbsp ginger minced (about a 2-inch piece)
✨ 1 ½ tbsp yellow curry powder or garam masala
✨ 1 tsp cumin
✨ 1 tsp turmeric optional for yellow color
✨ ¾ cup diced tomatoes or passata
✨ 1 14 oz can coconut milk
✨ ½ cup cashews
✨ 1 cup vegetable broth
✨ ¾ tsp salt or to taste
✨ 1-2 tsp maple syrup or other sweetener to taste
✨ 1 head of cauliflower cut into large florets

To serve (optional)
✨ rice
✨ vegan naan
✨ parsley or coriander
✨ sesame seeds

Instructions
➡️ In a large pan (or saucepan or dutch oven) heat the oil over medium heat. Add the onions and sauté for 2-3 minutes until translucent. Add the garlic and ginger and sauté another minute until fragrant. Stir in the curry powder (or garam masala), cumin, and turmeric to combine.
➡️ Add in the diced tomatoes, coconut milk, and cashews. Bring to a boil and simmer for 5 minutes to soften the cashews, stirring occasionally.
➡️ Transfer the sauce to a blender along with the vegetable broth, salt, and maple syrup. Blend until smooth, then pour back into the pan. (Alternatively use an immersion stick blender).
➡️ Add the cauliflower flowers and simmer for about 15 minutes, or until fork-tender and the sauce has thickened to desired consistency. (If the sauce seems thick, thin with additional coconut milk or water).
➡️ Serve over rice with vegan naan and garnish with fresh cilantro or parsley and sesame seeds. Enjoy!

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