Vegan Korma

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INGREDIENTS:

For 4 servings

  • 1 Red onion cut in big chunks

  • 3 cloves garlic, minced (optional as the curry pasta has flavour but I like to add more flavour!)

  • thumb sized ginger, minced (optional as the curry pasta has flavour but I like to add more flavour!)

  • 1 large eggplant, chopped roughly

  • 1 large sweet potato,  peeled and chopped into small-medium chunks

  • 1 can cooked lentils

  • 3 tbsp Korma curry paste

  • 1 can coconut milk

Serve with: 

  • Basmati Rice 

  • Garlic Naan bread 

  • Mango Chutney 

  • Non-dairy natural yoghurt 

DIRECTIONS:
 

  1. Add 1 tbsp olive oil to a medium-large pot and add chopped onions and sauté for 5 mins. 
     

  2. Next add the garlic, ginger and curry pasta and cook for two minutes. 
     

  3. Next add the chopped eggplant (it will shrink once it cooks) and sweet potato. Coat the veggies in the paste and slightly brown for a few minutes. 
     

  4. Next add the coconut milk. Turn the heat up high and scrape the bottom to get any paste or flavour that’s stuck. Reduce the heat to medium heat and cover it (if the vegetables aren't submerged in water you can add a little bit of water). At this stage begin cooking your rice to preferred method.
     

  5. Once the sweet potato is soft add the lentils. Next adjust the seasoning (add salt, pepper or more curry).
     

  6. Serve with garlic naan, rice, dairy-free natural yoghurt and mango chutney!