https://www.lifestylefood.com.au/recipes/27281/vegan-korma

LifestyleFOOD.com.au

This warming vegan curry is packed with goodness.

Ingredients

  • 15g coconut oil

  • 80g onion – roughly chopped

  • 5g ground cardamom

  • 10g ground cumin

  • 10g ground coriander

  • 5g turmeric

  • 10g green chilli, deseeded and finely chopped

  • 10g of ginger, minced

  • 80g zucchini, sliced

  • 200g pumpkin, large chunks

  • 200g head of cauliflower, cut into large florets

  • 500 ml vegetable stock

  • 400 ml coconut cream

  • Sea salt and freshly ground black pepper, to taste

  • 15g fresh coriander – leaves picked (garnish)

  • 10g chopped red chill (garnish)

  • 50g almond flakes, toasted

Method

  • 1.

    Place a large saucepan over low heat and add the oil. Add the onion and dried spices and sauté for 3–4 minutes.

  • 2.

    Add the chilli and ginger and cook for 2–3 minutes.

  • 3.

    Add the zucchini, pumpkin and cauliflower and stir to ensure the vegetables are coated in spices. Cook for a further 5 minutes.

  • 4.

    Add the stock and coconut cream and continue to cook until the sauce reduces to your desired consistency (Add more liquid if necessary)

  • 5.

    Remove from the heat and season with salt and pepper. Before serving, garnish with toasted almond flakes, chopped chilli and coriander leaves

Notes

Recipe Courtesy of The Good Place
By Creator and Culinary Director Scott Gooding

 

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