Ingredients
Curry Paste:
1 teaspoon cumin
1 teaspoon dried coriander
2 teaspoons garam masala
1 teaspoon turmeric
2 tablespoons tomato paste
3 garlic cloves
20g fresh ginger
1/4 cup shredded coconut
2 tablespoons olive oil
Curry:
1 tablespoon oil
1 onion, diced
1 cup frozen peas
1 carrot, diced
200g white potatoes, diced
2 cups Soy Milky Lite
1 cup raw cashews
big pinch salt
1 1/2 cups rice
Method
- Prepare the rice according to packet instructions.
- Place the cashews and Soy Milky Lite in a bowl. Allow to sit and soak. Set aside.
- Steam the potatoes and carrots until just tender. Set aside.
- Add all curry paste ingredients to a food processor and blend until combined into a paste. Set aside.
- In a pan on high heat, add the oil and onion and saute until transparent. Add in the curry paste and saute for a couple of minutes until fragrant and heated through. Add in the peas, carrots and potatoes and saute for a couple of minutes until coated in the paste and the peas have defrosted.
- In a food processor, pour in the soymilk and cashew mixture and blend until smooth without lumps, then pour into the frypan and stir until combined. Allow to simmer until heated through and the mixture has thickened. Taste and season with a big pinch of salt.
- Serve immediately with rice. Enjoy!
* To save time, you can always purchase a store-bought vegan korma paste.
* You can also serve with papadums and mango chutney. Yum!
