The Australian Vegan Magazine — May-June 2017

(Ben Green) #1
This sweet, creamy curry is just one
of those things you sometimes crave,
and although it’s often made with
yoghurt or cream, our mix of cashew
nuts and coconut milk give it the
same level of comforting creaminess.
Snuggle up in front of a movie and
serve with chapattis and basmati
rice for a real treat. Try eating your
curry with a chutney or pickle or add
a dollop of coconut yoghurt.

Serves 4

2 tablespoons coconut oil
4 black peppercorns
1 dried red chilli, deseeded and
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½ teaspoon chilli powder
2 cinnamon sticks
6 green cardamom pods
1 garlic clove
1 teaspoon turmeric
1 ½ tablespoons coriander seeds,
lightly toasted in a pan and then
crushed
2 tablespoons chopped fresh
coriander (cilantro) leaves, plus
extra to garnish
1 ½ teaspoons garam masala
1 garlic clove, puréed
1 ½ large onions, puréed
1cm fresh root ginger, peeled and
blended with the onion
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250g (1 cup) pumpkin, diced
100g (1 cup) green beans

200ml (1 cup) coconut milk
150g (1 cup) cashews, soaked for
2 hours
500ml (2 cups) water
40g (¼ cup) sultanas (golden
raisins)
salt
cooked basmati rice to serve
1 lime, cut into wedges, to serve

1 Heat the coconut oil in a pan
with the peppercorns, chilli
and chilli powder, cinnamon,
cardamom, garlic clove, turmeric,
coriander seeds and leaves,
garam masala, garlic, onion
and ginger and slowly cook on
a low heat, mixing it around
occasionally, while you prepare
the vegetables. Cook it until
there’s no longer the smell of
raw onion, which should take
about 10 minutes.

2 Add the vegetables and
continue to cook over a low heat.
Meanwhile, in a blender,
combine the coconut milk and
cashews and add to the
vegetable mix, along with the
water and the sultanas. Leave
to simmer for about 30 minutes,
stirring occasionally to prevent
it from catching.

3 Season to taste, garnish with
coriander leaves and serve with
basmati rice and lime wedges for
squeezing over.

Korma


Gluten-free


Sweet


and


creamy
WHEAT-FREE

Recipe credit to
The Fresh Vegan
Kitchen by David &
Charlotte Bailey
published by
Pavilion Books.
Image credit to
Haarala Hamilton.
Free download pdf