Creamy Vegan Korma

Serves: 8

Time: 45 mins

Price: €7.39 – €0.92 per portion

Since we’ve entered a new year, I wanted to create some recipes for January to help those who have taken the Veganuary Pledge veganise their favourite recipes, and find new ones to help them realise how good vegan food really is! The korma is a pretty classic and well received curry dish and I wanted to create a recipe that is both easy to make and super delicious. I am extremely pleased with how this recipe turned out and will definitely be making it time and time again!

You will need:

• 2 tsp turmeric powder
• 2 tsp cumin powder
• 1 tsp ground coriander
• 1 tsp garam masala
• the seeds from 3 cardamom pods, ground
• 1 tsp hot paprika
• 1 thumb of ginger, minced
• 3 small, white onions, diced
• 3 tbsp garlic puree – or one bulb of garlic, minced
• 3 birds eye chillies, deseeded and chopped finely
• 1 stock cube/pot
• 2 courgettes, sliced
• 2 carrots, sliced
• 1 can chickpeas, drained and rinsed
• 1 block of tofu, cubed
• 2 cans coconut milk
• 1/4 cup golden caster sugar
• 3/4 cup ground almonds
• 2 tbsp cornstarch
• salt and pepper to taste
• water

How to make it:

The first step is to toast the dry spices until fragrant. When the spices are toasted, add in the garlic puree. Mix well to form a paste. Add the onions, ginger and chillies to the pot along with a little bit of water, mix well, and cook on a medium heat until the onion softens.

Next, add in the sugar and ground almonds and again, mix well.

Return the pan to the heat and add the tofu, chickpeas, carrot, courgette and coconut milk. Cover and simmer until the carrots are completely cooked. The next step is to thicken the sauce. I like a super thick korma so I find mixing 2 tbsp cornstarch with 3 tbsp water the perfect blend to add to the curry to thicken the sauce. You can add more or less depending on how you like your sauce. Add salt and pepper to taste.

Serve your korma your favourite way – I love white long grain rice with a korma! This is the perfect dish to serve to guests as it is a universally loved dish. It also freezes and keeps well if you want to add it to your repertoire of meal prep recipes.

Let me know if you try this recipe by commenting down below and tagging me on Instagram! If you have any suggestions on ways you improved this recipe or your own little additions, please share! I have recently set up a Facebook page for the blog as another way to connect with you all. Also feel free to share/pin this recipe on Pinterest!