
Claire’s Creamy Vegan Korma
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 Like M!lk
- 2 tbsp korma powder
- 100g cashew nuts for topping
- Coriander for topping
Method
- Chop your carrot, sweet potato and squash into chunks.
- Season and coat in small amount of oil.
- Roast veg gas mark 6 for 25 mins.
- Meanwhile.... Pop oil in pan and chop and cook your onion and cashew nuts for 5 mins.
- Add the korma spices and cook for further 2 mins.
- Add a cup of Koko dairy free.
- Add ground almonds.
- Heat through and blend.
- Add enough milk to make a sauce consistency you prefer.
- Put roasted veg into a large pan and add your sauce.
- Pop in 100g whole cashews and top with coriander.