Creamy Cashew Korma
The final episode in our curry week series is here and we've gone all out by bringing you the ultimate vegan korma recipe to trump ALL OTHER vegan korma recipes. Think rich, velvety and smooth with a nutty taste from the cashews - mopped up best with plant-based naan bread - HEAVEN! Check out the recipe below!
Serves
Ingredients
For the Curry
<item-todo-done>100g cashews<item-todo-done><item-todo-done>200ml unsweetened cashew milk - (add more to loosen if needed)<item-todo-done><item-todo-done>3 small sweet potatoes<item-todo-done><item-todo-done>1 large onion<item-todo-done><item-todo-done>4 garlic cloves<item-todo-done><item-todo-done>2cm fresh ginger<item-todo-done><item-todo-done>1 tbsp ground cumin<item-todo-done><item-todo-done>1 tbsp ground coriander<item-todo-done><item-todo-done>¼ tsp cayenne pepper<item-todo-done><item-todo-done>¼ tbsp garam masala<item-todo-done><item-todo-done>½ tsp ground cloves<item-todo-done><item-todo-done>2 tsp ground cardamom<item-todo-done><item-todo-done>3 bay leaves<item-todo-done><item-todo-done>1 tsp turmeric powder<item-todo-done><item-todo-done>2 cinnamon stick<item-todo-done><item-todo-done>1 x 400g can chickpeas<item-todo-done><item-todo-done>200g green beans<item-todo-done><item-todo-done>1 x 400ml tin of coconut milk<item-todo-done><item-todo-done>2 limes<item-todo-done><item-todo-done>1 tsp caster sugar<item-todo-done><item-todo-done> vegetable oil<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>
To Serve
<item-todo-done> roasted cashews<item-todo-done><item-todo-done> red chilli<item-todo-done><item-todo-done> handful of fresh coriander<item-todo-done><item-todo-done> plant-based Naan bread<item-todo-done><item-todo-done> plant-based butter<item-todo-done>
Before you start
High speed blender | Oven preheated to 200* | Microplane | Large saucepan
For the cashew cream
- To soften the cashews, bring a pot of water to the boil, add the cashews, and simmer for 10 minutes
- Once soft, drain the cashews
- Add the cashews and milk to the blender and blitz until you have a really smooth cream (add a little more water to loosen to reach desired thickness)
For the sweet potato
- Cut the sweet potato into 3cm chunks
- Toss in salt and 1 tbsp veg oil
- Spread out on a lined baking sheet and transfer to the preheated oven
- Bake for 25 minutes until soft on the inside and crisp on the outside
Prepare the base
- Peel and finely chop the onion
- Peel and grate the garlic and ginger
- In a large saucepan, heat 3 tbsp of veg oil over medium to low heat. Once hot, add the cumin, coriander, cayenne, garam masala, cloves, cinnamon, cardamom, bay and turmeric. Fry gently to release the beautiful aromas
- Next, add the onion with 1 tsp salt, stir so that it is coated in the spices, and leave to cook for 7-10 minutes, or until the onion is really soft
- Next, add the garlic and ginger, fry for a minute so that the flavours come alive
- Add the chickpeas (and chickpea water) to the curry, along with the green beans and coconut milk
- Bring the curry to a simmer, and cook for 5 minutes to soften the green beans and let the flavours blend together
Finish the curry and serve!
- Pour the cashew cream into the curry to heat through
- Take the pan off the heat, then stir through the lime juice, sugar and season to taste with salt and pepper
- Sprinkle over the roasted cashews, chopped red chilli and coriander
- Scoop up with plant based naan