Vegan Creamy Roast Veggie Korma Bosh TV

Creamy Roast Veggie Korma

  • Simple
  • 0:40 m
  • 16 ingredients

Korma, One of the UK's favourite curry dishes! If you are looking for the best mild curry recipe, you will love this one. We have created an OH SO DELICIOUS, Mild plant-based korma recipe that we just know you are going to be wondering if you should open a take away to spread the magic to your neighbours. It really is an amazing vegetarian curry recipe that your friends will love you for. It's not just any korma, it's the BOSH! Roast Veggie Korma! This is a super easy recipe and if you've done your prep ahead of time then this recipe is going to be a doddle!

Serves: 4

Ingredients

For the recipe

  • 2 tbsp olive oil
  • 1 tsp cayenne pepper
  • 5 tbsp water warm
  • 1 tbsp ginger
  • 150g pumpkins
  • 150g carrots
  • 300g parsnips
  • 60g cashews
  • 30ml vegetable oil
  • 2 cinnamon stick
  • 1 onion finely chopped
  • 3 garlic cloves grated
  • ¼ tsp ground nutmeg
  • ¼ tsp turmeric
  • 250ml plant-based coconut yoghurt
  • 1 x 400g can of chickpeas - drained and rinsed
  • 150g baby spinach
  • 150g brown rice

Before you start

Preheat oven to 180°C | Parchment lined baking tray | Wide heavy based saucepan | Kettle

Step 1

First, prepare the veggies

  • Peel and finely chop the onion
  • Peel and grate the ginger and garlic
  • Drain and rinse the chickpeas
  • Wash the spinach
  • Peel the squash cut it in half, scoop out all of the seeds and cut it into 2cm chunks
  • Peel the carrots and parsnips and chop into even size 2cm chunks
  • Add the vegetables to a bowl and toss with olive oil, ½ tsp of cayenne powder and a pinch of salt
  • Place on a lined baking tray and roast for 30 minutes until tender

Ingredients

  • 2 tbsp olive oil
  • 1 tsp cayenne pepper
  • 1 tbsp ginger
  • 150g pumpkins
  • 150g carrots
  • 300g parsnips
  • 1 onion finely chopped
  • 3 garlic cloves grated
  • 1 x 400g can of chickpeas - drained and rinsed
  • 150g baby spinach
  • 1 tsp sea salt

Step 2

Whilst the vegetables are roasting, make the rice

  • Pour your rice in a colander and rinse thoroughly
  • Pour the washed rice into a saucepan, pour over the water, put the lid on the pan, put the pan on the stove over a medium heat and bring the water to a rolling boil
  • Turn the heat right down and simmer for 25 minutes
  • Take the lid off, fluff the rice with a fork, take the pan off the heat, put the lid back on the pan and set to one side until ready to serve

Ingredients

  • 5 tbsp water warm
  • 150g brown rice

Step 3

Then, start on the sauce

  • Put the cashews in a small bowl with the warm water and leave to soak.
  • Heat the vegetable oil in a wide, heavy-based pan over a medium-high heat
  • Add the onions and a pinch of salt and stir for 4-5 minutes
  • Add the cinnamon, cardamom pods, nutmeg, turmeric, remaining cayenne pepper, ginger and garlic to the pan and and stir for 2-3 minutes
  • Turn the heat right down

Ingredients

  • 60g cashews
  • 30ml vegetable oil
  • 2 cinnamon stick
  • ¼ tsp ground nutmeg
  • ¼ tsp turmeric

Step 4

Then, make the cashew cream

  • Put the cashews and warm water into a blender and blitz into a smooth cream
  • Pour the cashew cream into the pan and stir it into the onions
  • Add the coconut yogurt to the pan and stir it in to form a creamy sauce
  • Taste sauce and season with salt
  • Add the chickpeas and roast vegetables to the pan and fold into the sauce (add some water here if the curry is too dry)
  • Add the spinach to the pan and fold it into the curry

Ingredients

  • 250ml plant-based coconut yoghurt

Step 5

Serve and enjoy!

  • Plate up half the rice, spoon half the curry over the rice and serve immediately
  • Transfer the remaining curry and rice to a Tupperware and eat the following day for lunch