Vegan Korma | Plant-based Recipes | Veganuary

Ingredients

• 2 tbsp coconut oil (or cooking oil of your choice)
• 4 black peppercorns
• 1 dried red chilli, deseeded and finely chopped
• ½ tsp chilli powder
• 2 cinnamon sticks
• 6 green cardamom pods
• 1 clove
• 1 tsp turmeric
• 1½ tbsp coriander seeds, lightly toasted in a pan and then crushed
• 2 tbsp chopped fresh coriander (cilantro) leaves, plus extra to garnish
• 1½ tsp garam masala
• 1 garlic clove, puréed
• 1½ large onions, puréed
• 1cm/½in fresh root ginger, peeled and blended with the onion
• 1 small cauliflower, cut into small florets
• 250g/9oz/1 cup pumpkin, diced
• 100g/3½oz/1 cup green beans
• 200ml/7fl oz/scant 1 cup coconut milk
• 150g/5½oz/1 cup cashews, soaked for 2 hours
• 500ml/17fl oz/generous 2 cups water
• 40g/1½oz/¼ cup sultanas (golden raisins)
• Salt
• Cooked basmati rice to serve
• 1 lime, cut into wedges, to serve