One pan, 20 mins, and you’ve got a frickin decent curry ready to be smashed!
It’s getting to that time of the year where hot comforting bowls of deliciousness are making their way to our tables, and this curry definitely fits the bill 🙌
This delish stick to your ribs sauce gets its thick creamy richness from a mix of blended cashews, coconut milk and almond milk. Delicately spiced to give it that authentic Korma flavour and tempeh being the perf sub for chicken.
It’s so quick, easy and flavourful which is EVEN better the next day if you can wait that long. Bunging it in the fridge the night before intensifies the flavours further, which also means dinners on your table in 5! Either way, its tasty af.
This was a huge hit at my Mumma’s birthday back in the summer, all meat eaters and regular curry goers loved it and they still talk about it now! Enough said.
VEGAN KORMA
Ingredients
- 2 packs (400g plain tempeh, diced. I used Tiba Tempeh
- 1 cup cashews
- 1 can coconut milk
- 1.5 cups almond milk
- 1 tbsp tomato puree
- 1/2 tbsp maple syrup
- 1 onion, diced
- ½ tbsp thumb sized ginger, minced
- 4 garlic cloves, minced
- 1.5 tsp garam masala
- 1.5 tsp cumin
- 1.5 tsp ground coriander
- 1/2 tsp chilli powder
- ½ tsp turmeric
- ¼ tsp cinnamon powder
- ¼ tsp nutmeg, optional
- 1 tsp Himalayan pink salt
- Squidge of lime
Optional toppings
- Cashews
- Fresh coriander
- Desiccated coconut
To serve
- Quinoa, cauli rice, gluten free naans or whatever you fancy!
Instructions
- Heat the oil in a medium saucepan. Bung in the onion and cook on a medium heat for 5 mins or until soft and translucent.
- Add in the garlic and ginger, cook till fragrant, around 1-2 mins.
- Add in the tomato puree and spices, cook for another 2 mins.
- Throw in the cashews, coconut milk, almond milk and maple syrup. Bring to the boil and simmer for 5 mins. Tip into a blender and blitz till completely smooth.
- Bung the sauce back into the saucepan. Add a squidge of lime and tempeh pieces, simmer for 5 mins or until the tempeh is warmed through. The sauce is meant to be pretty thick but add in more almond milk to thin down slightly if needed.
- Whack into bowls, top with toppings.
- BISH BASH BOSH
