Creamy Vegan Chana Kurma (Korma)

Creamy Vegan Chana Kurma (Korma)

Posted by on Jul 20, 2015 in Vegan Recipes
2 Comments

Creamy Vegan Chana Kurma (Korma)
Print Recipe
I've always loved a good korma, and since going meat & dairy free I thought I wouldn't be able to enjoy one again! This recipe uses zero animal products, is incredibly creamy and tastes great! Add some green chillies if you prefer it hot!
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Creamy Vegan Chana Kurma (Korma)
Print Recipe
I've always loved a good korma, and since going meat & dairy free I thought I wouldn't be able to enjoy one again! This recipe uses zero animal products, is incredibly creamy and tastes great! Add some green chillies if you prefer it hot!
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Ingredients
Servings: people
Instructions
Rice
  1. The rice takes the longest, so put this on first. Add 1 tbsp oil into a saucepan along with 2 tsp of turmeric and 1 tsp cumin seeds. Fry for 1 minute before adding the rice and 450ml of boiling water.
  2. Bring to the boil, cover and simmer for about 15-20 minutes until the water has been absorbed.
Curry
  1. Pour the milk into a jug and soak the cashews in it whilst you do the rest. Put the garlic, coconut, ginger, cumin, garam masala, 1tsp of turmeric and oil in a food processor along with a splash of water and blend until it becomes a paste.
  2. Fry the paste along with the onions in a pan until the onions are lightly browned.
  3. Add the carrots, chickpeas & green beans to the pan and mix.
  4. Pour the milk and cashews into a blender/the smoothie attachment of your processor and blend until smooth.
  5. Add the mixture into the pan, give it a stir and simmer for 10 minutes.
  6. Serve with rice, poppadoms & mango chutney. Delicious!
Recipe Notes

For a bit of heat add some red chilli flakes or fresh green chillies. As there's no meat or dairy involved this will keep for a good week in the fridge. Alternatively make into batches and freeze.

Spicy Rice

Posted by on Jul 20, 2015 in Vegan Recipes
No Comments

Spicy Rice
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This is a great accompaniment to so many dishes, and it tastes so good! I like my food hot so I always either add more chilli flakes or sprinkle some fresh cayenne peppers over the top when it's done (when they're in season!). It's very easy to make and the ingredients are usually knocking about in the kitchen somewhere, so give it a go!
Servings Prep Time
2-4 people 5 minutes
Cook Time Passive Time
30 minutes 40 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time Passive Time
30 minutes 40 minutes
Spicy Rice
Print Recipe
This is a great accompaniment to so many dishes, and it tastes so good! I like my food hot so I always either add more chilli flakes or sprinkle some fresh cayenne peppers over the top when it's done (when they're in season!). It's very easy to make and the ingredients are usually knocking about in the kitchen somewhere, so give it a go!
Servings Prep Time
2-4 people 5 minutes
Cook Time Passive Time
30 minutes 40 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time Passive Time
30 minutes 40 minutes
Ingredients
Servings: people
Instructions
  1. Heat the oil in a saucepan and add the garam masala, cayenne pepper and red chilli flakes. Cook the spices for 1-2 minutes before adding the onion and cooking until slightly browned.
  2. Add the garlic and mix for another minute.
  3. Add the stock (I used a Tesco Vegetable Stock Pot), carrots, celery, salt & pepper, rice and 450ml of boiling water (2 parts water to 1 part rice). Give it a good stir and bring to the boil.
  4. Reduce to a low simmer, cover with a lid and cook for about 30 minutes until the water has been absorbed. Try not to touch the rice at all at this stage however temping it may be to keep stirring!
  5. When it's cooked and the water has been absorbed, add the peas, green beans and bell pepper. Give it a mix and take off the heat. I add these bits right at the end so they aren't too soft and they maintain some crunch.
  6. Sprinkle some fresh red chilli over the top and serve!
Recipe Notes

This will be enough for 2-4 people as a side dish. I keep it chilled for up to 5 days and it's absolutely fine to heat in the microwave. Cook in batches and freeze for a quick meal!