Ingredients
Serves 4–6
TO SERVE
Method
- Heat the coconut oil over a medium-high heat in a heavy-bottomed pot. Add the onion and fry over a medium heat for 5–8 minutes, or until the onions just start to brown.
- Add the garlic and ginger then sauté on medium heat for 3–5 minutes. Add the cumin, garam masala, and turmeric, then sauté until the onion is caramelised.
- Add the sweet potato, cauliflower, pumpkin, capsicum, and chillies to the pot and stir over a medium heat for 2–4 minutes, until the vegetables are lightly coated with the spices.
- Add the stock, coconut milk, coconut sugar, and lime juice, then bring to a simmer for 12–15 minutes, or until all the vegetables are cooked through.
- Stir in the frozen peas and return to a simmer.
- Place the cashew nuts, sesame seeds, and yoghurt in a blender and blitz together to create a nut paste. Stir the nut paste into the korma and simmer for another 3–5 minutes. Remove from the heat and season to taste.
- Top with coriander, toasted cashews, and coconut flakes to serve.
TIP: Feel free to replace the veggies with any one-day-to-go vegetables you have left in your fridge.
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This recipe is an edited extract from Made with Love and Plants by Tammy Fry, published by Penguin Random House, South Africa. Photography by Nigel Deary and Sonja Wrethman. |
