Quick and Easy Vegan Korma 

Quick and Easy Vegan Korma Recipe

Total Time:40 minutes                           Serving Size:Serves 4

Ingredients:

• 2 tbsp vegetable oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp ground turmeric

• 1 tsp garam masala

• 1 tsp ground cinnamon

• 400 ml coconut milk

• 400 g canned chickpeas, drained and rinsed

• 200 g mixed vegetables (e.g., carrots, peas, potatoes), chopped

• 100 g spinach leaves

• 50 g ground almonds

• 100 ml vegetable stock

• Salt and pepper to taste

• Fresh coriander for garnish

The How to Bit

1. Heat the Oil (2 minutes):

   • In a large pan, heat the vegetable oil over medium heat.

2. Cook the Aromatics (7 minutes):

   • Add the chopped onion and sauté until translucent (about 5 minutes).

   • Add the minced garlic and grated ginger, and cook for another 2 minutes.

3. Add the Spices (2 minutes):

   • Stir in the ground cumin, ground coriander, ground turmeric, garam masala, and ground cinnamon.

   • Cook for 1-2 minutes until the spices are fragrant.

4. Add the Coconut Milk and Stock (2 minutes):

   • Pour in the coconut milk and vegetable stock, stirring well to combine.

5. Add the Vegetables and Chickpeas (20 minutes):

   • Add the chopped mixed vegetables and chickpeas to the pan.

   • Bring the mixture to a simmer and cook for about 15-20 minutes, or until the vegetables are tender.

6. Add Ground Almonds and Spinach (5 minutes):

   • Stir in the ground almonds to thicken the sauce.

   • Add the spinach leaves and cook until wilted (about 2-3 minutes).

7. Season and Serve (2 minutes):

   • Season with salt and pepper to taste.

   • Garnish with fresh coriander leaves.

Serving Suggestion:

• Serve hot with basmati rice or naan bread.

Enjoy your delicious and easy-to-make vegan korma!