‘Creamy Vegetable Korma Curry

Serves: 4-6

Prep time: 10 minutes

Cook time: 20 minutes


2 Tbsp coconut oil
2 medium brown onions, chopped 2 cloves garlic, crushed
3 cm piece fresh ginger, grated
1 tsp ground cumin
2 Tbsp medium garam masala
1 tsp ground turmeric
2 sweet potatoes, cubed
1⁄2 head broccoli (150–200 g)
1 cup cubed butternut (1–2 cm cubes)
1 red pepper, deseeded and diced
1 long red chilli, chopped
1 cup coconut milk (or 1⁄2 cup coconut milk and 1⁄2 cup coconut cream for a richer korma)
11⁄2 cups vegetable stock
2 tsp coconut sugar
2 Tbsp lime juice
3⁄4 cup frozen peas
15–20 cashew nuts, soaked in warm water, then drained
2 Tbsp sesame seeds
1⁄2 cup coconut yoghurt
1 tsp salt or to taste

chopped fresh coriander
1⁄4 cup roasted cashew nuts
1/2 cup coconut flakes, toasted


Heat the coconut oil in a heavy-bottomed saucepan over a medium-high heat. Add the onions and fry for 5–8 minutes until the onions just start to brown. Add the garlic and ginger, and sauté over a medium heat for 3–5 minutes. Stir in the cumin, garam masala and turmeric, then sauté until the onions have caramelised. Add the sweet potatoes, broccoli, butternut, red pepper and chilli, and stir over a medium heat for 2–4 minutes until the vegetables are lightly coated with the spices.

Pour in the coconut milk, stock, sugar and lime juice, and simmer for 12–15 minutes, making sure all the vegetables are cooked through and tender. Stir in the peas and bring up to a simmer again. Place the cashew nuts, sesame seeds and yoghurt in the bowl of a blender (or use an immersion blender) and blitz together to create a nut paste. Stir the nut paste into the korma and simmer for another 3–5 minutes. Remove from the heat and season to taste.

Garnish with the coriander, cashew nuts and coconut flakes.

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