Enjoy this creamy vegan korma curry on top of freshly steamed rice with pappadums for a satisfying meat-free meal.
Ingredients
2 tbs extra virgin olive oil
1 brown onion, finely chopped
750g kumara (orange sweet potato), peeled and cut into 2-3cm pieces
½ small cauliflower cut into bite-sized florets
½ cup korma curry paste
3cm piece fresh ginger, peeled and cut into matchsticks
400ml can reduced fat coconut cream
400g can diced tomatoes
400g can chickpeas, drained and rinsed
1 cup water
½ cup roasted cashews, roughly chopped, plus extra to serve
75g baby spinach leaves
Steamed basmati rice, coriander and pappadums, to serve
Method
Heat oil in a large heavy-based saucepan over medium-high heat. Add onion and cook, stirring often, for 4-5 minutes until tender
Add kumara and cauliflower to the pan and cook, stirring occasionally, for 5 minutes. Add curry paste and ginger and cook, stirring, for 2 minutes until aromatic
Reserve 2 tbs coconut cream. Stir remaining coconut cream, tomatoes, chickpeas and water into curry mixture. Cover and bring to a gentle simmer over medium heat. Reduce heat and simmer, stirring occasionally, for 35-40 minutes until vegetables are tender. Stir in cashews and spinach. Season with salt and pepper to taste. Drizzle with reserved coconut cream
Serve curry with rice, coriander, extra cashews and pappadums on the side
