Plant-Based Korma Curry
A rich, creamy vegan korma curry with sweet potato, butternut squash, cashews and almonds. Ready in 45 minutes. Make it tonight.
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Cooking tools:
- Blender
- Kitchen scale
- Oven
- Baking sheet
- Skillet
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Stove
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 3 tbsp vegetable oil
- 1 ½ tsp poppy seeds
- ½ tsp ground nutmeg
- ½ tsp turmeric
- 1 large sweet potatoes - about 400g
- ½ butternut squash - about 500g
- 2 carrots - about 150g
- 2 large onions
- 7 green cardamom pods
- 2 cloves
- 1 bay leaf
- 50g cashews
- 75g blanched almonds
- 2cm piece of fresh ginger
- 3 garlic cloves
- 400ml coconut milk
- 2 limes
- small bunch of fresh coriander
- 2 spring onions to serve
- rice to serve
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