I miss ordering Korma Curry when I go out to Indian. I don’t order it any more as it is always made with cream. I usually opt for Vegetable Madras, that is made with coconut milk. This recipe uses coconut cream instead and ground cashews to give an extra rich flavour. I used pumpkin and peas as they are quick to cook and give the curry a nice sweet taste.
What’s your favourite vegan Indian curry?
Korma Curry with Pumpkin and Peas (vegan, gluten free, soy free)
1 tablespoon coconut oil
1 small brown onion, diced
2 garlic cloves, diced
1 teaspoon ginger, diced
3 tablespoons (or more) Korma Paste (I used Mudgeeraba South Indian Korma Paste)
1 tomato, diced
1 small green capsicum, sliced into thin strips
3 cups pumpkin cubed
1 cup vegetable stock
1 cup frozen green peas
1/4 cup cashews, ground into a powder
1 can coconut cream
sea salt to taste
brown basmati rice, steam to serve
1. Heat coconut oil in a large pot, then add the onions, garlic, ginger and korma paste. Cook for 5 minutes or until the onions start to go translucent.
2. Add the tomatoes and green capsicum. Sauté for 5 minutes. Add some 1/2 cup of water or vegetable stock if it starts to stick to the pot.
3. Add pumpkin and stir through. Then add 1 cup of water or vegetable stock. Bring to a boil, then leave on a simmer for 15 minutes or until the pumpkin starts to soften.
4. Add the baby green peas, cashew powder, coconut cream and 1/2 tsp sea salt. Bring to a light boil, the leave to simmer for 10 minutes.
5. Season again if you need and serve with steamed brown basmati rice.
Below are some dishes I made from my favourite Cookbooks.
Since I bought Kind Mama I’ve been excited to try Alicia’s Baked Peaches with Gooey Nut Crumble. It contains peaches topped with rolled oats cooked in brown rice syrup and water, raisins, black sesame seeds, chopped walnuts and chopped almonds. Although the recipe didn’t call for it I added some panela (evaporated cane sugar) on top to bake. Marco found it wasn’t sweet enough for him so I added some extra agave syrup when I served it. It was quite delicious for a healthy clean dessert.
I really haven’t cooked much from my Forks Over Knives cookbook. I am usually missing on main ingredient, or don’t have enough of the ingredients the recipe calls for. I ended up halving the serving so that I could make this dish. It contains yellow onion, celery, carrots and vegetable stock, zucchini, yam/sweet potato, bay leaves, thyme and corn which are cooked till vegetables are softened. Then blended and heated through with some extra corn and spinach. It was very easy to make and satisfying on a cold night.