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Healthy Vegan Korma

Name: Healthy Vegan Korma
Ingredients: 1 Onion - peeled & chopped; 3 Cloves of Garlic - peeled; 1 Piece of Ginger - chopped; 1 Jalapeno Pepper - stemmed, seeded and choppeed; 20g Cashews; 1 tablespoon Vegetable Oil; 6 teaspoons Korma Curry Blend; 2 small Tomatoes - diced; 118ml Full Fat Coconut Milk; 190g Plant based Plain Yogurt; 1 1/2 teaspoon Coconut Sugar; 3 Potatoes - peeled & chopped; 800g Chickpeas; A bag of Spinach

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Korma Curry Powder

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You just can't go wrong with a classic korma curry!

Ingredients

1 Onion peeled & chopped

3 Cloves of garlic peeled

1 Piece of ginger chopped

1 Jalapeno pepper stemmed, seeded and choppeed

20g Cashews

1 tablespoon Vegetable oil

6 teaspoons Korma curry blend

2 small Tomatoes diced

118ml Full fat coconut milk

190g Plant based plain yogurt

1 1/2 teaspoon Coconut sugar

3 Potatoes peeled & chopped

800g Chickpeas

A bag of Spinach

Instructions

Place the onion, garlic, ginger, jalapeno and cashews in a blender with 100ml of water and blend until pureed.

Heat the vegetable oil in a large pan, pour the pureed sauce into the pan, stir and add the korma blend and cook until fragrant (this will take around 2 to 3 minutes).

Add the tomato, coconut milk, yogurt, sugar, potato and chickpeas, stir and cover and leave to simmer for 10 minutes.

Remove the lid, stir and cook for a further 10 minutes until the potatoes are tender. Stir in the spinach until reduced and serve with rice.

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Healthy Vegan Korma