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Vegetable Korma With Cashew Sauce [Vegan, Gluten-Free]
As far as recipes go, this vegetable korma tastes exactly like the traditional recipe, without the dairy and cream! Instead, it uses soaked cashews blended into a cream sauce that's then stirred into the spice-infused sauce with tender vegetables. This is a very simple curry recipe that anyone could make... Read More
Ingredients You Need for Vegetable Korma With Cashew Sauce [Vegan, Gluten-Free]
How to Prepare Vegetable Korma With Cashew Sauce [Vegan, Gluten-Free]
- Begin my soaking your cashews in your soy milk. Set aside to soak as you prepare the rest of the ingredients.
- Prep your vegetables and add your bell pepper, carrot, zucchini, green beans, and cauliflower into a steamer. Steam until vegetables have become soft but still hold their shape. About 15-20 minutes.
- Heat a little oil in a saucepan and fry off your onion. When onion has become translucent, add your curry paste and heat until becomes fragrant.
- Add your steamed vegetables to your saucepan and sauté for a few more minutes
- Transfer your cashew and soy milk into a high-speed blender and blend until smooth and creamy.
- Pour your cashew soy mixture over your vegetables and stir well to combine and coat all the vegetables. Stir until the sauce begins to thicken. Adjust salt.
- Remove from heat and serve immediately with brown rice. Sprinkle over some flat leaf parsley or coriander (if you like it) and serve.
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