Vegetable korma
VeganCurryFamily
Vegetable korma
Cauliflower, carrots and peas simmer in a mild coconut and almond sauce for a creamy vegetable curry.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Level
- Easy
Gather
Ingredients
- 1 tbspvegetable oil
- 1onion, thinly sliced
- 2 clovegarlic, finely chopped
- 3 tbspvegan korma paste
- 400 gcauliflower, cut into small florets
- 2carrots, thinly sliced
- 150 gfrozen peas
- 400 mlcoconut milk
- 150 mlwater
- 30 gground almonds
- 1 tbsplemon juice
Make
Method
- 1.
Heat the oil in a large saucepan. Cook the onion over a medium heat for 7 minutes until softened.
7 minutes - 2.
Add the garlic and korma paste and stir for 1 minute.
1 minutes - 3.
Add the cauliflower, carrots, coconut milk and water. Bring to a simmer, cover and cook gently for 17 minutes, until the vegetables are tender.
18 minutes - 4.
Stir in the peas and ground almonds. Simmer uncovered for 4 minutes, stirring to prevent sticking.
4 minutes - 5.
Remove from the heat and stir in the lemon juice.
1 minutes