This recipe is a meal I will cook time and time again, it is nutritious, delicious, and exactly the same as the traditional korma sauce but made with plants!
This recipe feeds up to 6 people. If feeding a smaller amount just half the recipe or freezing the rest, it will be good for up to 3 months.
This meal is a great mid week dinner that will get the goodness of veggies into your family without any hassle because it tastes so good they wont realise.
- Sweet potato peeled and chopped (400g)
- Carrots peeled and chopped (150g)
- Butternut squash peeled and chopped (500g)
- Groundnut oil (3 tbsp)
- Large white onion (2)
- Cardamom pods (7)
- Poppy seeds (2 tbsp)
- Cloves (2)
- Bay leaf (1)
- Cashew nuts (50g)
- Blanched almonds (75g)
- Fresh ginger (2cm piece)
- Green mild chillies (2)
- Garlic cloves (3)
- Ground nutmeg (1/2 tsp)
- Ground turmeric (1/4 tsp)
- Coconut milk (400ml)
- Limes (2)
- Coriander to serve.
- Rice to serve
Preheat oven to 180c. Put the peeled and chopped carrot, sweet potato and butternut squash onto a baking sheet on an oven dish and drizzle with one tablespoon of oil and season with a pinch of salt. Put into the oven for 30 minutes, turning occasionally.
Peel and finely slice the onions, bash the cardamom pods open with a rolling pin, put them into a large frying pan. Add the poppy seeds and cloves, toast for 3 minutes until aromatic.
Reduce the heat to a low and add two tablespoons of oil. Add onions, bay leaf, cashews and 50g of the blanched almonds. Cook until the onions are soft and the nuts have toasted.
Peel and roughly chop the ginger, remove the seeds from the chilli's and finely chop, peel and crush the garlic. Add it all to the pan with nutmeg and turmeric and Cook for 2 minutes.
Remove from the heat and allow to cool. Remove the bay leaf and pour it into a liquidizer. Add 200ml of coconut milk and blend until you have a smooth sauce. Pour back into a pan and put on medium heat, add in the cooked, roasted veggies with the remaining coconut milk and gently mix until all combined.
Squeeze the juice of the limes into the curry catching any pips. Season with salt to taste and serve with rice, coriander and the rest of the blanched almonds.