๐ VEGAN FAKEAWAY – CAULIFLOWER + SWEET POTATO KORMA WITH RICE ๐
Happpy Sunday everyone โ๏ธ 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
โจ 1 tbsp coconut oil or olive oil
โจ 1 onion diced
โจ 4 cloves garlic minced
โจ 1 tbsp ginger minced (about a 2-inch piece)
โจ 1 ยฝ tbsp yellow curry powder or garam masala
โจ 1 tsp cumin
โจ 1 tsp turmeric optional for yellow color
โจ ยพ cup diced tomatoes or passata
โจ 1 14 oz can coconut milk
โจ ยฝ cup cashews
โจ 1 cup vegetable broth
โจ ยพ tsp salt or to taste
โจ 1-2 tsp maple syrup or other sweetener to taste
โจ 1 head of cauliflower cut into large florets
To serve (optional)
โจ rice
โจ vegan naan
โจ parsley or coriander
โจ sesame seeds
Instructions
โก๏ธ In a large pan (or saucepan or dutch oven) heat the oil over medium heat. Add the onions and sautรฉ for 2-3 minutes until translucent. Add the garlic and ginger and sautรฉ another minute until fragrant. Stir in the curry powder (or garam masala), cumin, and turmeric to combine.
โก๏ธ Add in the diced tomatoes, coconut milk, and cashews. Bring to a boil and simmer for 5 minutes to soften the cashews, stirring occasionally.
โก๏ธ 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).
โก๏ธ 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).
โก๏ธ Serve over rice with vegan naan and garnish with fresh cilantro or parsley and sesame seeds. Enjoy!
