Creamy Vegan Korma
Recipe kit comes in home compostable, plant-based packaging.
This vegan curry is so creamy, you won't believe it's dairy free! It'll rival your local Indian restaurant, and is full of rich flavours. Our kit serves 4.
You can view the recipe by clicking here.
In the kit:
Three spice mixes your korma, including garam masala, ground cumin, mustard powder, garlic powder, ground ginger, cayenne pepper, ground cloves, cinnamon, pepper, turmeric, ground coriander, a cinnamon stick, cardamom pods, and cloves.
You will need:
Cauliflower (1 medium, chopped into small florets, discarding the stalks and leaves)
Aubergine (1, chopped into 1 cm cubes)
Vegetable Oil (5 tbsp)
Onions (2, chopped into chunks)
Garlic cloves (2, peeled)
Tomato puree (1 tbsp)
Ginger (thumb-size piece, grated)
Ground almonds (50g)
Dairy-free yoghurt, we'd recommend coconut-based (150ml)
Sugar (1 tsp)
Plant-based cream, we'd recommed Oatly (150ml)
Mushrooms (100g, chopped into slices)
Flaked almonds (handful)
Green sultanas (handful, optional)
Rice (to serve)
A handheld blender