Simple Vegan Korma Curry Recipe (vgn) (gf)

vegan korma curry health room, luke jones

A good homemade curry is one of my all time favourite meals.

I can remember the first time my Mam and I made up one of Jamie Oliver’s finest. We spent a few hours in the kitchen, methodically following each step in the cookbook. The whole process was really enjoyable, and I think the care we put into the preparation really made the meal quite special. It was like nothing else my teenage self had ever tasted, and I was instantly hooked!

Fast forward about seven years, and I’m still enjoying those homemade curries. But over time, the recipe has steadily transformed, and become a little less fancy. Maybe a bit more efficient if you will…

In Jamie’s original recipe, he makes the curry paste up from scratch, which although tastes awesome, it takes a bit more time than most people want to spare. It’s nice to do on occasion, but in this day and age people want fast food, here and now.

Our trimmed down version includes a few more veggies, less processed foods and less time spent in the kitchen, without much compromise in taste (even if I say so myself). It’s still really nice to slow down and revert back to Jamie’s original recipe now and again, but most of the time we stick with our simplified vegan alternative.

It goes great with a little mango chutney, plain soy yogurt and homemade gluten free flatbreads.

Go check it out!

INGREDIENTS

  • Brown basmati rice
  • 2 sweet potatoes
  • 1 red onion
  • 2 peppers
  • 3 garlic cloves
  • Frozen or fresh spinach
  • Frozen or fresh coriander to garnish
  • 1 tin chickpeas
  • 2-3 TBS medium curry spice blend (usually coriander, cumin, turmeric, and a few others)
  • 1-2 TBS garam masala blend
  • 2 TBS tomato puree
  • 2 star anise (optional)
  • 2 bay leaves (optional)
  • 1 TSP nigella seeds (optional)

For coconut milk:

  • 1 litre water
  • Half cup dessicated coconut
  • 1 TBS ground/flaked/whole almonds
  • 1 TSP flax
  • Half a low salt veg stock cube (optional)

DIRECTIONS

  1. First you wanna chuck the rice on to boil. That should take about 30 minutes to cook.
  2. In the meantime, chop those veggies – the sweet potatoes, onion, peppers. And mince the garlic.
  3. Steam the sweet potato above the rice pan using a sieve for about 10-15 minutes, and fry the rest of your chopped veggies in water in your wok for the same amount of time.
  4. Whilst the veggies are frying, add about half the spice mix (the garam masala and curry powder), along with half the tomato puree, the star anise, bay leaves and nigella seeds.
  5. Multitasking here! You’re doing really well. Whilst your rice is boiling, potatoes are steaming and veggies are frying; your gonna make your own coconut milk. (Skip this next step if you’re using the tinned variety instead).
  6. In your blender, blend the water with the dessicated coconut, almonds, flax and stock cube. You may then wanna strain it through a sieve before adding it into the wok with the veggies.
  7. Your potatoes should be getting soft now after being on for about 15 mins, so add them into the wok with your veggies and milk. Also add your chickpeas, along with the rest of the spices and tomato puree.
  8. Stir everything nicely, and let it bubble for another 20-30 minutes. It should condense down a bit, thickening up. Keep an eye on your rice too, and turn it off whenever it looks done.
  9. A few minutes before it’s ready, add to the curry your spinach and coriander.
  10. Serve it up with a little mango chutney, soy yogurt and gluten free flatbread.

Hope you enjoy! If you try it out, let me know how it turns out in the comments below!


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Luke Jones
Luke Jones is a mover, blogger and wellness enthusiast. He spends his time exploring and sharing ideas in mindful movement, healthy living and adventure.

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