Potato and Mixed Veg Aloo Korma

with Cashews

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Instructions

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1 Prep vegetables

Peel and chop the potatoes into small cubes. Chop the cauliflower. Peel and chop the carrot. Chop the tomatoes. Peel and chop the onion and garlic. Peel and grate the ginger. Chop the green chilli (remove seeds if you prefer it milder). Rinse and drain the lentils.

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2 Start korma

Heat a pan or a soup pot over a medium-high heat with a drizzle of oil. Once hot, add the potatoes, cauliflower, carrot and onion, and fry with a generous pinch of salt for 5 min.

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3 Add

Add the tomatoes, garlic, ginger, green chilli (spicy!), tomato paste, garam masala, coriander, cumin, cardamom and black pepper. Fry for 2 min further.

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4 Add and simmer

Add the mango chutney, measured water, coconut milkstock cube and drained lentils. Bring to a simmer and cover with a lid. Cook for 15-20 min or until the potatoes and carrots are tender. Add a splash of water, if needed.

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5 Toast cashews

Meanwhile, toast the cashew nuts in a hot, dry pan for 2 min or until lightly browned. Transfer to a plate and set aside.

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6 Finish korma

Finally fold in the green peas and the cashew cream cheese. Cook for a final 2 min. Slice the lime into wedges and season the korma with a squeeze of lime juice. Divide among bowls and sprinkle with the toasted cashew nuts. Serve with any remaining lime wedges.

Tips for fussy eaters

Make two batches and save the green chilli for one of them!

Pro tip

Prepare in advance and reheat with a splash of water. Not on a strict vegan diet? Serve with natural yogurt.

One-pot, easy and delicious!

Cooking Time: 40 min

Cals 928 · Prot 32 · Carbs 103 · Fat 48

Dairy-Free

Ingredients

Number of people

Korma

Potatoes 200 Grams
Cauliflower 200 Grams
Carrot 1 Piece
Tomatoes 1 Piece
White onion 0.5 Pieces
Garlic cloves 2 Pieces
Ginger 30 Grams
Small green chilli 1 Piece
Canned lentils 265 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp
Tomato paste 30 Grams
Garam masala 5 Grams
Coriander powder 2 Grams
Cumin powder 2 Grams
Cardamom powder 2 Grams
Black pepper 0.5 Tsp
Mango chutney 50 Grams
Water 200 ML
Coconut milk 200 ML
Vegetable stock cube 1 Piece
Green peas 100 Grams
Cashew cream cheeze 55 Grams
Lime 1 Piece

Garnish

Cashew nuts 60 Grams

One-pot, easy and delicious!

Cooking Time: 40 min

Cals 928 · Prot 32 · Carbs 103 · Fat 48

Dairy-Free

Instructions

photo

1 Prep vegetables

Peel and chop the potatoes into small cubes. Chop the cauliflower. Peel and chop the carrot. Chop the tomatoes. Peel and chop the onion and garlic. Peel and grate the ginger. Chop the green chilli (remove seeds if you prefer it milder). Rinse and drain the lentils.

photo

2 Start korma

Heat a pan or a soup pot over a medium-high heat with a drizzle of oil. Once hot, add the potatoes, cauliflower, carrot and onion, and fry with a generous pinch of salt for 5 min.

photo

3 Add

Add the tomatoes, garlic, ginger, green chilli (spicy!), tomato paste, garam masala, coriander, cumin, cardamom and black pepper. Fry for 2 min further.

photo

4 Add and simmer

Add the mango chutney, measured water, coconut milkstock cube and drained lentils. Bring to a simmer and cover with a lid. Cook for 15-20 min or until the potatoes and carrots are tender. Add a splash of water, if needed.

photo

5 Toast cashews

Meanwhile, toast the cashew nuts in a hot, dry pan for 2 min or until lightly browned. Transfer to a plate and set aside.

photo

6 Finish korma

Finally fold in the green peas and the cashew cream cheese. Cook for a final 2 min. Slice the lime into wedges and season the korma with a squeeze of lime juice. Divide among bowls and sprinkle with the toasted cashew nuts. Serve with any remaining lime wedges.

Tips for fussy eaters

Make two batches and save the green chilli for one of them!

Pro tip

Prepare in advance and reheat with a splash of water. Not on a strict vegan diet? Serve with natural yogurt.

Ingredients

Number of people

Korma

Potatoes 200 Grams
Cauliflower 200 Grams
Carrot 1 Piece
Tomatoes 1 Piece
White onion 0.5 Pieces
Garlic cloves 2 Pieces
Ginger 30 Grams
Small green chilli 1 Piece
Canned lentils 265 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp
Tomato paste 30 Grams
Garam masala 5 Grams
Coriander powder 2 Grams
Cumin powder 2 Grams
Cardamom powder 2 Grams
Black pepper 0.5 Tsp
Mango chutney 50 Grams
Water 200 ML
Coconut milk 200 ML
Vegetable stock cube 1 Piece
Green peas 100 Grams
Cashew cream cheeze 55 Grams
Lime 1 Piece

Garnish

Cashew nuts 60 Grams
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