Suits: GF, DF, Nightshade free, Vegan.
Ingredients:
- 420g / 2 large Sweet potatoes
- 500ml / 2 cups Water
- 400ml / 1 can Coconut cream
- Juice of 1 small Lime
- 250g Snow peas
- 200g Raw cashews
- 150g Broccolini
- 1 bunch Shallots or 1 onion, finely sliced
- ½ bunch Coriander, chopped
- 2 tbsp Fresh ginger, peeled and grated
- 1 Red chilli, finely chopped
- Handful (10-15) Cardamom pods
- 1 tbsp / 2 cloves Garlic, diced
- 1 tbsp Coconut oil
- 1 tbsp Poppy seeds
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Nutmeg
- 5 Cloves
- 1 tsp Salt
Method:
- Place the cashews in a bowl with half of the coconut cream and leave to soak while preparing the other ingredients
- Chop the sweet potato into cubes and broccolini into small pieces
- Combine all dry spices in a mortar and pestle or blender/grinder
- Heat a dry pan over low heat and toast the spices for 1-2 minutes until the aromas start to release, careful not to burn. Set spice mix aside
- Heat a saucepan over medium heat and add coconut oil. Once hot, add the shallots and saute for 2-3 minutes until they begin to soften
- Add in the fresh garlic, chilli, ginger, a pinch of salt and half of the toasted spice mix. Stir to combine and cook for 1 more minute
- Add the sweet potato and stir well to fully coat the potato in spices. Add the remaining half of the coconut cream and half the water. Bring to a boil then reduce to simmer and cook for approx. 10 mins, stirring occasionally
- Place soaking cashews and coconut cream, poppy seeds and remaining spice mix into a blender, blending until thick and creamy
- Once potatoes are soft, add broccolini and snow peas to the pan and stir. Add more water if necessary and cook, covered for 2-3 minutes
- Mix the creamy cashew sauce into the pan to fully combine with the vegetables; they should be nicely al-dente and the potatoes sweet and soft
- Add the remaining water (or more if desired), salt and pepper to season and stir in the coriander leaves
- Take off heat and stir in the lime juice. Garnish with fresh coriander & serve over rice
History & Benefits
Korma is a traditional sweet and creamy Indian curry that uses nuts and either vegetables or meat. Cashews are a great source of plant protein, as well as fibre and heart-healthy fats. The vegetables in this dish can easily be switched up for whatever is seasonally available to you.
