Vegan Korma Recipe

Easy Vegan Chickpea Korma NISH KITCHEN

WEBNov 27, 2019 · Add a little water to make a smooth nut paste. Set aside. To Make Chickpea Korma: Heat ghee or oil in a large pan over medium …

1. To Make the Nut Paste: Place 3 cups water in a saucepan over high heat. When water boils, add cashew nuts. Turn off the heat. Cover the pan with a lad. Let it rest for 30 minutes. Drain and place cashew nuts in a food processor. Add a little water to make a smooth nut paste. Set aside.
2. To Make Chickpea Korma: Heat ghee or oil in a large pan over medium-high heat. Add cardamom pods, cloves and dried bay leaves, and fry, stirring often. Add onions, and sauté, stirring, for 2-3 minutes or until softened. Add ginger and garlic, and fry, stirring, for 1-2 minutes.
3. Add ground coriander, garam masala and chili powder, and sauté, stirring constantly, until aromatic. Stir the nut paste into the spice mixture. Add ½ cup water to make a thick sauce. Simmer for 2-3 minutes, or until the oil separates.
4. Drain and rinse chickpeas, and add to the curry. Stir in chopped coriander, salt, and 1 ½ cups water to make thick sauce. Bring to the boil. Simmer for 3-4 minutes. Add coconut milk and heat through. Garnish with more coriander leaves.

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Vegan Korma Easy Recipe Vegan on Board

WEBJul 14, 2020 · Step 1 - Prepare all the vegetables and measure out the spices. Step 2 - Blend onions, cashews, garlic, ginger and tomato puree …

1. Soak the cashews (see notes) and wash and chop all the vegetables.
2. In a large frying pan, heat up the vegetable oil on medium-high heat. Add the blended paste and spices and fry for 3 minutes. Stir to keep it from catching.
3. On the plate or serving dish, top the finished korma with fresh coriander and toasted cashews**.

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Creamy Vegan Vegetable Korma Connoisseurus Veg

WEBApr 17, 2023 · Coat the bottom of a large pot with the oil and place it over medium heat. Once the oil is hot, add the onion. Sweat the onion for …

1. Place the tomatoes, onion, garlic and ginger into a blender or food processor. Puree until smooth, stopping to scrape down the sides of bowl as needed.
2. Transfer the tomato mixture to large saucepan. Add the coconut milk, garam masala, paprika, lemon juice, chili paste or hot sauce, salt and pepper. Taste-test and add sugar if needed. Stir to blend and place over medium-high heat. Add the cauliflower and chickpeas and bring to a simmer. Lower heat and allow to simmer, uncovered, until cauliflower is tender-crisp, 15-20 minutes, stirring occasionally.
3. Add peas and zucchini. Continue to simmer, stirring occasionally, until zucchini and cauliflower are tender, about 5 minutes more.
4. Divide onto plates or bowls and top with cashews and cilantro. Serve with rice.

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Creamy Tofu Korma Cupful of Kale

WEBOct 16, 2019 · Instructions. In a dry frying pan on medium-high heat fry the coriander and cumin seeds until fragrant. Add to a blender/spice grinder …

1. In a dry frying pan on medium-high heat fry the coriander and cumin seeds until fragrant. Add to a blender/spice grinder and blend until fine.
2. Add them along with the remaining paste ingredients to a blender and whizz until a paste forms. If it's getting stuck in the blades add a splash of water to loosen.
3. In a large frying pan heat a tbsp of oil and add the tofu. Break up into chunks using your hands (for a more meaty look) or cut into 1 inch pieces. Fry for 5-10 minutes until starting to crisp and turn golden. Transfer to a bowl and set aside for later.
4. In the same pan, add the curry paste along with the coconut milk and vegetable stock on a low heat.

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