Vegan Korma from The Life House Spa
Cook time:
Total time:
Serves: 6-8
- 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
- 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
- Blend all the paste ingredients together in a food processor to form a paste.
- Fry diced onion until soft, add paste and fry for 3 mins, then add all diced veg, coconut milk, chilli and salt.
- Place mixture in ovenproof dish, cover with baking paper then foil and place in oven on 160ºC for 1 hour.
- Finish with toasted coconut flakes.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/wellness-getaway-life-house-spa
3.5.3208