Vegetable korma curry

Vegan
Total
40m
Prep
15m
Chill
0m
Cook
25m
A Carbon Rating

Nutrition per serving

  • 563

    Calories

  • 11.1g

    Fiber

  • 16.3g

    Protein

  • 92.9g

    Carbs

  • 14g

    Fats

  • 17.2g

    Sugar

Ingredients

4

Instructions

  1. 1

    To a blender add the onion, garlic, ginger, cashew nuts, tomato purée and water – blend until smooth

  2. 2

    Heat a wok on high heat, once hot add the olive oil along with blended paste and spices – cook for ~3 mins

  3. 3

    Add in the coconut yogurt, brown sugar, lemon juice and all the vegetables – mix well, place a lid on top and simmer for 20 mins, stirring often

  4. 4

    To a large saucepan add the rice, cinnamon and turmeric – cook until ready

  5. 5

    When the rice and curry are both ready, serve in a bowl with mango chutney and chopped coriander

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