Creamy Roast Veggie Korma
Creamy vegan roast veggie korma with squash, parsnips, chickpeas and cashews. A mild, crowd-pleasing curry ready in 40 minutes.
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Cooking tools:
- Blender
- Oven
- Stove
- Baking sheet
- Parchment paper
- Saucepan
- Saute pan
- Colander
- Fork
- Mixing bowl
- Chef's knife
- Cutting board
- Grater
- Peeler
- Measuring spoon
- Spoon
- Airtight container
- Plate
Ingredients
- 2 tbsp olive oil
- 1 tsp cayenne pepper
- 5 tbsp water warm
- 1 tbsp ginger
- 150g pumpkins
- 150g carrots
- 300g parsnips
- 60g cashews
- 30ml vegetable oil
- 2 cinnamon stick
- 1 onion finely chopped
- 3 garlic cloves grated
- ¼ tsp ground nutmeg
- ¼ tsp turmeric
- 250ml plant-based coconut yoghurt
- 1 x 400g can of chickpeas - drained and rinsed
- 150g baby spinach
- 150g brown rice
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