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Creamy Roast Veggie Korma | Veganuary Week 1
Korma, One of the UK's favourite curry dishes!
If you are looking for the best mild curry recipe, you will love this one.
We have created an OH SO DELICIOUS, Mild vegan korma recipe that we just know you are going to be wondering if you should open a take away to spread the magic to your neighbours.
It really is an amazing vegetarian curry recipe that your friends will love you for.
It's not just any korma, it's the BOSH! Roast Veggie Korma! This is a super easy recipe and if you've done your prep ahead of time (check out our meal plan to know what we're talking about here) then this recipe is going to be a doddle!
- 150g pumpkin or butternut squash
- 150g carrot
- 300g parsnip
- 2 tbsp olive oil
- 1 tsp cayenne
- 60g cashew nuts
- 5 tbsp of warm water
- 30ml vegetable oil
- 2 cinnamon sticks
- 5 cardamom pods, lightly crushed
- 1 onion, finely chopped
- 3 garlic cloves, finely grated
- ¼ tsp ground nutmeg
- 1 tbsp ginger
- ¼ tsp turmeric
- 250ml plant based coconut yoghurt
- 1 can chickpeas, drained and rinsed
- 1 tsp salt flakes
- 150g baby leaf spinach
- 150g brown rice
You will need...
Preheat oven to 180*C | Parchment lined baking tray | Wide heavy based saucepan | Kettle
Peel and finely chop the onion | Peel and grate the ginger and garlic | Drain and rinse the chickpeas | Wash the spinach | Peel the squash cut it in half, scoop out all of the seeds and cut it into 2cm chunks | Peel the carrots and parsnips and chop into even size 2cm chunks | Add the vegetables to a bowl and toss with olive oil, ½ tsp of cayenne powder and a pinch of salt | Place on a lined baking tray and roast for 30 minutes until tender
Whilst the vegetables are roasting, make the rice | Pour your rice in a colander and rinse thoroughly | Pour the washed rice into a saucepan, pour over the water, put the lid on the pan, put the pan on the stove over a medium heat and bring the water to a rolling boil | Turn the heat right down and simmer for 25 minutes | Take the lid off, fluff the rice with a fork, take the pan off the heat, put the lid back on the pan and set to one side until ready to serve
Put the cashews in a small bowl with the warm water and leave to soak.
Heat the vegetable oil in a wide, heavy-based pan over a medium-high heat | Add the onions and a pinch of salt and stir for 4-5 minutes | Add the cinnamon, cardamom pods, nutmeg, turmeric, remaining cayenne pepper, ginger and garlic to the pan and and stir for 2-3 minutes | Turn the heat right down
Put the cashews and warm water into a blender and blitz into a smooth cream | Pour the cashew cream into the pan and stir it into the onions | Add the coconut yogurt to the pan and stir it in to form a creamy sauce | Taste sauce and season with salt | Add the chickpeas and roast vegetables to the pan and fold into the sauce (add some water here if the curry is too dry) | Add the spinach to the pan and fold it into the curry
Plate up half the rice, spoon half the curry over the rice and serve immediately | Transfer the remaining curry and rice to a tupperware and eat the following day for lunch