Claire’s Creamy Vegan Korma

Prep time
10
Cook time
20
Total time
30

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 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.