Healthy Vegan Korma

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JustIngredients Korma Curry Powder

You just can't go wrong with a classic korma curry!


1 Onion peeled & chopped
3 Cloves of garlic peeled
1 Piece of ginger chopped
1 Jalapeno pepper stemmed, seeded and choppeed
20g Cashews
1 tablespoon Vegetable oil
6 teaspoons Korma curry blend
2 small Tomatoes diced
118ml Full fat coconut milk
190g Plant based plain yogurt
1 1/2 teaspoon Coconut sugar
3 Potatoes peeled & chopped
800g Chickpeas
A bag of Spinach


Place the onion, garlic, ginger, jalapeno and cashews in a blender with 100ml of water and blend until pureed.

Heat the vegetable oil in a large pan, pour the pureed sauce into the pan, stir and add the korma blend and cook until fragrant (this will take around 2 to 3 minutes).

Add the tomato, coconut milk, yogurt, sugar, potato and chickpeas, stir and cover and leave to simmer for 10 minutes.

Remove the lid, stir and cook for a further 10 minutes until the potatoes are tender. Stir in the spinach until reduced and serve with rice.

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