Vegan Korma from The Life House Spa
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
For the paste
  • 1 tbsp cumin
  • ½ cup raw cashews
  • ¼ cup tomato puree
  • ¼ cup chopped coriander
  • 4 cloves garlic
  • 1 tbsp garam masala
  • 3 tsp ginger, finely chopped
  • 2 tsp ground coriander
  • 2 tsp sweet paprika
  • 2 tsp ground turmeric
  • ½ cup vegetable oil
For the Korma
  • 1 butternut squash, diced
  • 1 celariac, diced
  • 2 large onions, diced
  • 4 small turnips, diced
  • 4 parsnips, diced
  • 3 potatoes, diced
  • 4 large carrots, diced
  • 6 cans coconut milk
  • 2 tsp salt
  • 1 pinch chilli powder
  • 150g toasted coconut flakes
Instructions
  1. Blend all the paste ingredients together in a food processor to form a paste.
  2. Fry diced onion until soft, add paste and fry for 3 mins, then add all diced veg, coconut milk, chilli and salt.
  3. Place mixture in ovenproof dish, cover with baking paper then foil and place in oven on 160ºC for 1 hour.
  4. Finish with toasted coconut flakes.
Recipe by Sprinkle of Green at http://www.sprinkleofgreen.com/wellness-getaway-life-house-spa