Bosh Vegan Creamy Korma Recipe
A couple of weeks ago, I went for a curry night round my friends and we made this delicious homemade completely vegan creamy korma inspired by Bosh TV!
- 1 large sweet potato
- 1/2 butternut squash
- 2 carrots
- 3 tbsp vegetable oil
- 2 white onions (finely sliced)
- 2 tsp cardamom seeds
- 2 tsp poppy seeds
- 2 cloves
- 1 bay leaf
- 50g cashew nuts
- 75g blanched almonds
- 2cm fresh ginger (peeled and finely chopped)
- 2 chillis (finely chopped)
- 3 garlic cloves (finely chopped)
- 1/2 tsp ground nutmeg
- 1/2 tsp ground turmeric
- I can coconut milk
- 2 limes
- small bunch fresh coriander
- 2 spring onions, to serve
- Rice, to serve
- Preheat oven to 180 degrees.
- Peel and chop the sweet potato, squash and carrots into 2cm chunks and arrange on the lined baking tray. Drizzle with 1 tablespoon of the oil and season lightly with salt. Roast for 30 minutes, turning the veg half-way through. Remove when softened and a little brown.
- Fry the caradom seeds, poppy seeds and cloves in a large frying pan over a medium-high heat for 2 minutes. Add the 2 remaining tablespoons of oil, finely sliced onion, bay leaf, cashews and 50g of the blanched almonds and stir fry for 10 minutes, until the onions are soft and the nuts slightly golden.
- Add the chilli, garlic, ginger, ground nutmeg and turmeric to the pan, and cook for another 2 minutes.
- Remove the bay leaf and add 200ml coconut milk. Using a handheld blend whizz to a smooth paste.
- Add the roasted vegetables and the rest of the coconut milk to the pan, and stir gently until well mixed. Reduce the heat and simmer for about 5 minutes adding a splash of water if the sauce gets too thick for your liking.
- Cut the limes in half and squeeze the juice over the curry, and season to taste with salt and pepper
- Serve topped with chopped coriander, blanched almonds, chopped spring onion and rice.