Easy Vegan Korma

lazycatkitchen.com

Christine Whitman

subheading: SPICES:

10 cm / 4″ quill of cinnamon (or ½ tsp ground) or cassia

2 bay leaves

3 cloves (or ⅛ tsp ground)

4 green cardamom pods, crushed open (or ¼ tsp ground)

freshly ground black pepper, about ¼ tsp

1 tsp turmeric

2 tsp ground coriander

1½ tsp ground cumin

½ tsp chilli powder, adjust to taste

1 tsp garam masala, divided (2 x ½ tsp)

grated (or ground) nutmeg, to taste

subheading: CURRY SAUCE (make a day in advance):

30 ml / 2 tbsp oil, + extra for cauliflower

1 large onion, finely chopped

6 garlic cloves, finely chopped

1 mild green chilli*, finely chopped

1 tbsp finely grated ginger (thumb-size piece)

salt, adjust to taste

200 to 400 g / 7-14 oz canned plum tomatoes*

400 ml / 14 oz full fat coconut milk*

30 g / 2 tbsp almond butter (diluted in 120 ml / ½ cup water)

2 tsp sugar, adjust to taste

subheading: OPTIONAL ADD-INS:

2 cups basmati rice, cooked or vegan naan or both

500 g / 17½ oz fresh cauliflower*

300 g / 2 cups cooked chickpeas*

toasted almonds, to serve

chopped fresh coriander, to serve

Directions at lazycatkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer