Recipes › Dinner

• Dinner
• 40 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Vegetable korma

Mild, creamy cashew and coconut curry with mixed vegetables.

Calories

622

Protein

14 g

Carbs

69 g

Fat

35 g

Per serving. Makes 4 servings.

Ingredients

• 2 tbsp Vegetable oil
• 1 Onion
• 2 Garlic
• 15 g Fresh ginger
• 2 tsp Curry powder
• 1 tsp Ground cardamom
• 60 g Cashews
• 400 ml Coconut milk, canned
• 300 g Cauliflower
• 2 Carrot
• 150 g Green beans
• 150 g Peas, frozen
• 600 g White rice, cooked

Contains: Mustard, Tree nuts. Always check the labels of what you buy.

Method

1. Soak the cashews in the coconut milk while you prepare everything else.
2. Peel and chop the onion, crush the garlic and grate the ginger. Cut the cauliflower into florets, slice the carrots and halve the green beans.
3. Heat the oil in a large pan and soften the onion for 6 minutes. Add the garlic, ginger, curry powder and cardamom for 1 minute.
4. Blend the cashews and coconut milk until smooth and pour into the pan.
5. Add the cauliflower, carrots and beans and simmer for 12 minutes, then add the peas for 3 minutes, until all the vegetables are tender. Add a splash of water if the sauce gets too thick.
6. Serve with the warm rice.

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