curry · vegan

Korma curry

Creamy, earthy, coconutty

 250 kcal     happyfacenobackground happyfacenobackground happyfacenobackground happyfacenobackground     VE


Flavours: 4 cardamom pods, 4 cloves, 1 tsp turmeric, small garlic clove, ginger, 3 tbsp desiccated coconut, ½ tsp chilli powder, 2 tsp mild curry powder, S/P

Bulk: 170g red lentils, 180g carrots, 100g frozen peas, 3 salad toms, 1 large white onion

Jazzy: flaked almonds, raisins, coriander leaves all to top

Great with: basmati rice, Naan bread

Store: eat straight away or place in the fridge and eat the next day

Korma prep

[I forgot to chop the tomatoes before I took a photo]

Lets cook: Boil the lentils over a medium heat in 600mL water, stirring frequently to ensure no sticking. After 5 minutes, add the desiccated coconut to the lentils. The lentils should take about 12-15 minutes to become soft. Meanwhile, mix all the spices/curry powder into a little container, cut the onion, toms and carrots, and weigh out the peas. The lentils may be ready by now, so take them off the heat now and allow to cool. Fry the onions, carrots, grated ginger and crushed garlic for 5 minutes on a medium heat and then add everything else (bar the lentils) plus 200mL water. Boil for around 10 minutes, stirring frequently. Taste test a carrot. If they need longer, add a little more water and keep on the heat. Whilst this is simmering, blend the lentils using a hand blender. Fish out the cardamom pods and cloves and mix the lentil puree in. Stir over a low heat to warm the lentil puree back up. It should be a thick, creamy texture. If not, then cook on a low heat to thicken it up and then it’s done  cutefacenobackground


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