Claire’s Creamy Vegan Korma

Prep Time: 10Mins

Cook Time: 20Mins

Total Time: 30Mins

Serves: 1

Ingredients

• 1 large carrot

• 1 large sweet potato

• 1 small harlequin squash

• 1 large white onion

• 500g cashew nuts

• 200g ground almonds

• 1 cup Koko Original chilled Milk

• 2 tbsp korma powder

• 100g cashew nuts for topping

• Coriander for topping

Method

1. Chop your carrot, sweet potato and squash into chunks.
2. Season and coat in small amount of oil.
3. Roast veg gas mark 6 for 25 mins.
4. Meanwhile.... Pop oil in pan and chop and cook your onion and cashew nuts for 5 mins.
5. Add the korma spices and cook for further 2 mins.
6. Add a cup of Koko dairy free.
7. Add ground almonds.
8. Heat through and blend.
9. Add enough milk to make a sauce consistency you prefer.
10. Put roasted veg into a large pan and add your sauce.
11. Pop in 100g whole cashews and top with coriander.