Veggie Korma Recipe

Ingredients

• 480 g vegetarian chicken alternative (I used What the Cluck chunks)
• 1 inch fresh ginger (minced)
• 3 cloves garlic (minced)
• 2 tsp garam masala powder
• 1 tsp mild chilli powder
• 1 tsp turmeric
• 5 cardamom pods (crushed, papery skin removed)
• 1/2 tsp ground coriander
• 2 tbsp sunflower oil (or olive oil)
• 2 tbsp sunflower oil (or olive oil)
• 1 brown onion (peeled and cut into eighths)
• 2 fresh tomatoes (cut into eighths)
• 1 tbsp tomato paste
• 500 ml vegetable stock
• 30 g plant-based butter ((check the label to ensure it's vegan))
• 1 tbsp soft light brown sugar
• 60 g ground almonds
• Pinch salt and black pepper
• 200 ml coconut cream
• 1 handful fresh coriander (roughly chopped)

Instructions

1. 1

   --- Marinate the veggie chicken ---

2. 2

   Put the turmeric, garam masala, chilli powder, ground cardamom, ground coriander, minced ginger and minced garlic in a small bowl. Add 2 tbsp oil and mix into a paste.

3. 3

   Put the vegetarian chicken in a large bowl, add the spice paste and mix well.

4. 4

   --- Make the sauce ---

5. 5

   Heat the remaining 2 tbsp oil in a large, casserole dish (make sure it has a lid as you’ll need that later).

6. 6

   When the oil sizzles, add the vegetarian chicken with the onions and fry for 2-3 minutes until the spice aromas are released.

7. 7

   Add the tomatoes, tomato paste, almonds, butter, sugar and the vegetable stock.

8. 8

   Stir and bring up to a simmer, then put the lid on the dish, turn the stove down to low leave to simmer for 20 minutes.

9. 9

   --- Complete your veggie korma ---

10. 10

    Remove the lid and add the coconut cream. Stir through. Season to taste.

11. 11

    Simmer for a further 5 minus or until it reaches your desired thickness.

12. 12

    Serve with rice, naan and a scattering of fresh coriander.