Vegan Korma
Prep Time: 10 mins
Cooking Time: 20 mins
Total Time: 30 mins
Ingredients
Spices
- 10 cm / 4″ quill of cinnamon (or ½ tsp ground) or cassia
- 3 cloves (or 1/8 tsp ground)
- 4 green cardamom pods, crushed open (or ¼ tsp ground)
- Freshly ground black pepper, about ¼ tsp
- 1 tsp turmeric
- 2 tsp ground coriander
- 1½ tsp ground cumin
- ½ tsp chilly powder, adjust to taste
- 1 tsp garam masala, divided (2 x ½ tsp)
- Grated (or ground) nutmeg, to taste
- 2 bay leaves
Curry Sauce (make a day in advance)
- 1 large onion, finely chopped
- 6 garlic cloves, finely chopped
- 1 mild green chilly, finely chopped
- 1 tbsp finely grated ginger
- Salt, adjust to taste
- 30 ml / 2 tbsp oil
- 30 g / 2 tbsp almond butter (diluted in 120 ml / ½ cup water)
- 200-400 g / 7-14 oz canned plum tomatoes, puree them smooth in a blender
- 400 ml / 14 oz full fat coconut milk
- 2 tsp sugar, adjust to taste
Korma Vegetables
- 3 ½ cups Mixed Frozen Vegetables (1 pound / 450g) carrots, peas, corn, green beans, cauliflower
Cooking Instructions
Curry Sauce
- Assemble all of the spices keeping the whole spices separate from the rest. But if you are using them in their ground form, mix them too. Also, keep ½ tsp of garam masala and nutmeg separate from the rest of the ground spices, they will be used to finish the curry.
- Heat up oil in a heavy bottom pan on a medium heat. Once the oil is warmed, add whole spices (if using them in whole form). Fry them off on a low heat for 30-60 seconds, stirring frequently so that they don’t burn.
- Add diced onion, fry it off gently while stirring frequently until almost translucent (about 10 minutes).
- Next, add in garlic, fresh chili and ginger and a few pinches of salt. Fry on a low heat until softened and fragrant, stirring frequently.
- Make sure the heat is set to low and add all of the dry spices apart from the ½ tsp of garam masala you set aside earlier. Allow them to toast gently but don’t let them burn, add a splash of water if it looks like they are burning.
- Add in the pureed tomatoes, a can worth of water and salt to taste. Add in the frozen, diced vegetables (you may also use freshly diced veggies of your preference). Simmer it until the sauce thickens (about 20 minutes). If the pan is looking dry, add a splash more water and carry on simmering until the vegetables are cooked.
- Next add in coconut milk, almond butter and season. Simmer for 5 minutes, taste and add sugar and a bit more salt, if needed. Rest overnight for the best flavor.
- Reheat before serving. Or serve it freshly made. In either case, finish the curry off with garam masala and a grating of nutmeg, toasted almonds and fresh coriander. Depending how many tomatoes you’ve used, you may want a squeeze of lime to achieve a nice balance.
Nutrition Facts
- Calories: 454 kcal
- Sugars: 15.7 g
- Fats: 33.4 g
- Proteins: 10.3 g
- Carbohydrates: 33.3 g
Vegan Naan
Prep Time: 15 mins
Cooking Time: 15 mins
Total Time: 30 mins
Ingredients
Herb & Garlic oil
- 1½ Tbsp (22 mL) vegetable oil
- ¼ tsp salt
- 2 cloves garlic, crushed
- 1 tsp (1 g) dried parsley
Naan
- 2 cups (276 g) all-purpose flour (you may also use the gluten-free flour; add another quarter cup soy milk for binding)
- ½ cup (120 mL) unsweetened soy yogurt
- ¼ cup (60 mL) unsweetened soy milk
- ½ Tbsp (7 g) granulated sugar
- ¼ tsp salt
- 1 tsp (3 g) baking powder
Cooking Instructions
- To a small bowl, add the oil, garlic, parsley, and salt. Whisk and set aside.
- In a large bowl, combine the naan ingredients and mix until just combined.
- Transfer the dough to a floured surface and knead until smooth. If the dough keeps sticking to your hands or the surface, simply sprinkle more flour.
- Divide the dough into 4 parts and roll out each piece into an oval shape, about 2 mm thick. Continue to add flour as needed to prevent sticking.
- Preheat a large pan or cast iron skillet (you may also use a smokeless/inside grill if you fear sticking the naan while cooking) on medium-high heat. Lightly brush one side of the naan with the herb and garlic oil, and transfer the oiled side down onto the pan.
- Brush the top side of the naan with some of the garlic oil as well. Grill until the bottom is golden, then flip to cook on the other side. Repeat with each naan.
- Serve with the vegan korma curry. Enjoy!
Nutrition Facts
- Calories: 342 kcal
- Carbohydrates: 60.7 g
- Protein: 8.8 g
- Sugars: 2.4 g
- Fats: 6.8 g
- Calcium: 107.7 g
- Trans Fat: 0 g
