Creamy Vegan Chana Kurma (Korma)
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 |
|
|
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!
|
Ingredients
- 180 g brown rice
- 1 onion large
- 1 carrot large
- 4 cloves garlic
- 240 g cooked and drained chickpeas
- 220 g green beans
- 250 g raw cashew nuts
- 500 ml plant-based milk I used coconut milk (not the canned type)
- 3 Tbsp desiccated coconut
- 20 g ginger thumb-sized amount, peeled
- 1 Tbsp cumin seeds
- 1 tsp ground cumin
- 1 Tbsp garam masala
- 3 tsp ground turmeric
- 2 Tbsp rapeseed oil
Servings: people
Instructions
Rice
- 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.
- Bring to the boil, cover and simmer for about 15-20 minutes until the water has been absorbed.
Curry
- 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.
- Fry the paste along with the onions in a pan until the onions are lightly browned.
- Add the carrots, chickpeas & green beans to the pan and mix.
- Pour the milk and cashews into a blender/the smoothie attachment of your processor and blend until smooth.
- Add the mixture into the pan, give it a stir and simmer for 10 minutes.
- 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.