Vegan Vegetable Korma Recipe

I love Indian food, curries and any dish that is deliciously creamy and decadent. This recipe is absolutely amazing. I have been wanting to create a vegan korma with a home made curry paste for a while now and I am so glad that I did! This tastes EXACTLY like the korma I loved from our local Indian restaurant when I was little. The cashew base makes such a delicious, thick and creamy curry sauce... you would never know that it contained soy milk!  On special occasions, my Mum would let us have Indian takeaway for dinner and it was always so exciting! We would get a vegetable korma and lots of garlic naans... I always thought it was the best type of takeaway in the world! One time, Mum left the left-overs in the car and realised in the morning... she was so disappointed that we weren't having Indian for breakfast and nearly cried haha! Indian food is always so much yummier the next day... especially this recipe! I really would like you all to try it. I guarantee that you will love it! Enjoy :)

serves: 4

total time: 25 - 30 minutes

Curry Paste:

   1 teaspoon ground cumin

   1 teaspoon dried (ground) coriander

   2 teaspoons garam masala

   1 teaspoon (ground) turmeric

   2 tablespoons tomato paste

   3 garlic cloves

   20g fresh ginger

   1/4 cup shredded coconut 

   2 tablespoons olive oil

Curry:

   1 tablespoon oil

   1 onion, diced

   1 cup frozen peas

   1 carrot, diced

   200g white potatoes, diced

   2 cups Soy Milky Lite

   1 cup raw cashews

   big pinch salt

   1 1/2 cups rice of choice (optional)

1. Prepare the rice according to packet instructions.
2. Place the cashews and soy milk in a bowl. Allow to sit and soak. Set aside.
3. In the meantime, steam the potatoes and carrots until just tender. Set aside.
4. Add all "curry paste" ingredients to a food processor and blend until combined into a paste. Set aside. 
5. In a pan on high heat, add the oil and onion and sauté until transparent.
6. Add in the curry paste and sauté for a couple of minutes until fragrant and heated through. 
7. Add in the peas, carrots and potatoes and sauté for a couple of minutes until coated in the paste and the peas have defrosted. 
8. In a food processor, pour in the soy milk and cashew mixture and blend until smooth without lumps. 
9. Pour the processed cashew mixture into the fry pan and stir until combined.
10. Allow to simmer until heated through and the mixture has thickened. 
11. Taste and season with a big pinch of salt. 
12. Serve immediately with rice. Enjoy! 

• To save time, you can always purchase a store-bought vegan korma paste. If you live in Australia, I believe that the Patak's brand of korma paste is vegan. The lactic acid is plant-derived. 
• Serve with papadums and mango chutney. Yum yum yum! 

The nutrition information above is an approximate guideline and does not include the optional rice. Each serving of our delicious korma contains 76% of your RDI of vitamin A, 35% of your RDI of vitamin C, 20% of your RDI of calcium and 32% of your RDI of iron. It is also very high in manganese and vitamin B6.