The idea for this delicious Curry came to me this time due to a not so nice coincidence. My father was recently in the hospital (and I don’t really like hospitals, or rather who does) and had an Indian roommate. I got talking to him and of course we talked about food. According to Dal and Naan we finally ended up with the different Curry variants and which ones his Favorite curries are. Korma. Very often it is cooked with chicken, but we have excellent vegan substitutes!
Curry Korma Time!!!
Let’s move on to the magic ingredients. Garlic, ginger, red chili and onion make the beginning. Add a good curry paste (you could leave it out, but I like the intense flavor) and lots of aromatic spices, starting with cumin, curry powder, black pepper, sea salt, some maple syrup and lime juice. Cauliflower and peas provide the right bite the creaminess comes from the combination of Cashews tomatoes and coconut milk. Need I say more? As a delicious topping, add toasted almonds on top.
I’ve been told that in India, many households have their very own curry blends that they mix themselves according to decades of tradition. Well, I unfortunately do not have such a thing, but et does also a high-quality curry mix from the organic market their job.
Let’s move on to the side dishes, especially good with it:
- homemade Naan bread
- Basmati rice
- Cauliflower rice (then it becomes really low in carbohydrates)
But now back to this brilliant Creamy Korma Curry. Thanks to the cashews and coconut milk, it’s incredibly creamy. Oh yes, if you don’t have cauliflower in the house, broccoli is a wonderful alternative. Well, how about some delicious Indian food tonight?
The creamy korma curry with cauliflower and peas is:
- Easy to manufacture
Let’s get started with this delicious, spicy Curry which you can find under 30 minutes ready. I wish you a lot of fun with the re-cooking and am happy about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
creamy korma curry with cauliflower and peas
FOR THE CREAMY SAUCE:
- 400g g Tomatoes from a jar or can (quartered, chopped or passata)
- 400 ml Coconut milk
- 115 g Cashews *soak in hot water at least one hour beforehand or in cold water for 6 hours if no blender at hand, also goes vegetable cream
FOR THE CURRY:
- 15 ml Frying oil or other high heat oil
- 55 g red onion chopped
- 6 g Garlic cloves finely chopped
- 12 g Freshly grated ginger
- 1 Piece Bird Eye Chili or other chili or chili sauce to taste
- 30 g Curry paste to taste
- 1 Head cauliflower Calculations recipe with weight 1kg including leaves and stalk, please note: depending on the size of the cauliflower, the volume may be larger and possibly use a larger pot
- 1 red bell bell pepper optional: 1 yellow bell bell pepper or mixed
- 250 g Peas from the jar or frozen Ideally defrost beforehand
- 15 ml maple syrup
- 2 tbspn Curry powder ground (purchased or homemade*)
- 1 tbspn Cumin ground
- ½ tbspn black pepper ground
- ½ tbspn Sea salt ground
- 30 ml Lime juice
- Fresh parsley or basil
- Basmati rice
- Cauliflower rice
- Naan bread
- Almond flakes or sticks toasted in a small pan without oil (be careful, burn easily!)
- If serving rice, quinoa or other side dish, cook according to package directions.
- FOR THE CREAMY SAUCE Place coconut milk, tomatoes and cashews in a high-powered blender and blend to a creamy sauce. Set aside.400g g Tomatoes from a jar or can, 400 ml Coconut milk, 115 g Cashews *soak in hot water at least one hour beforehand or in cold water for 6 hours
- Meanwhile, heat a medium skillet (choose larger skillet or pot depending on size of cauliflower head) with the oil. Sauté onion, garlic, ginger and chili in it and after about 2 minutes add curry paste.15 ml Frying oil or other high heat oil, 55 g red onion, 6 g Garlic cloves, 12 g Freshly grated ginger, 1 Piece Bird Eye Chili, 30 g Curry paste to taste
- Add cauliflower, peas and paprika and stir until everything is evenly coated with the curry paste.1 Head cauliflower, 1 red bell bell pepper, 250 g Peas from the jar or frozen
- Once the vegetables have softened a bit after 4-5 minutes, deglaze with the previously prepared sauce and stir well until everything is combined.
- Season with maple syrup, curry powder, cumin, sea salt, black pepper and lime juice, stir and simmer for another 15 minutes over medium heat.2 tbspn Curry powder, 1 tbspn Cumin, ½ tbspn black pepper, ½ tbspn Sea salt, 30 ml Lime juice, 15 ml maple syrup
- Portion onto two plates, serve with desired accompaniments and enjoy!Fresh parsley or basil, Basmati rice, Quinoa, Cauliflower rice, Almond flakes or sticks, Naan bread
- Keep leftovers covered in the fridge for 2-3 days. Freeze within 1 month.
- Blendtec blender https://amzn.to/2vEJ1tW