The Australian Vegan Magazine — May-June 2017

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.