VEGAN KORMA
Servings: 4
Ingredients
- 2 packs (400g plain tempeh, diced. I used Tiba Tempeh
- 1 cup cashews
- 1 can coconut milk
- 1.5 cups almond milk
- 1 tbsp tomato puree
- 1/2 tbsp maple syrup
- 1 onion, diced
- ½ tbsp thumb sized ginger, minced
- 4 garlic cloves, minced
- 1.5 tsp garam masala
- 1.5 tsp cumin
- 1.5 tsp ground coriander
- 1/2 tsp chilli powder
- ½ tsp turmeric
- ¼ tsp cinnamon powder
- ¼ tsp nutmeg, optional
- 1 tsp Himalayan pink salt
- Squidge of lime
Optional toppings
- Cashews
- Fresh coriander
- Desiccated coconut
To serve
- Quinoa, cauli rice, gluten free naans or whatever you fancy!
Instructions
- Heat the oil in a medium saucepan. Bung in the onion and cook on a medium heat for 5 mins or until soft and translucent.
- Add in the garlic and ginger, cook till fragrant, around 1-2 mins.
- Add in the tomato puree and spices, cook for another 2 mins.
- Throw in the cashews, coconut milk, almond milk and maple syrup. Bring to the boil and simmer for 5 mins. Tip into a blender and blitz till completely smooth.
- Bung the sauce back into the saucepan. Add a squidge of lime and tempeh pieces, simmer for 5 mins or until the tempeh is warmed through. The sauce is meant to be pretty thick but add in more almond milk to thin down slightly if needed.
- Whack into bowls, top with toppings.
- BISH BASH BOSH
Notes
Keeps up to 3 days in the fridge.
Can be frozen- defrost in a fridge overnight and reheat stirring gently.