5 mins creamy korma
Takes 3 minutes
- 400 g chickpeas
- 400 g butter beans
- 200 g mushrooms (we love Oyster mushrooms)
- 2 tbsp tamari
- 2 cloves garlic
- thumbsized piece of ginger
- 50 g cashew nuts
- 400 ml coconut milk
- 400 g chopped tomatoes
- 150 g roasted red peppers from a jar, drained
- 2 tbsp curry powder
- 1 tbsp garam masala
- 1 tsp salt and pepper
Heat a non-stick pan on high heat. As it heats up, roughly chop the mushrooms, and finely dice the ginger.Drain and rinse the chickpeas and butterbeans.
Add 1 tbsp of oil to the pan along with the chopped mushrooms and ginger and leave to fry.Into the blender jug add the garlic, chopped tomatoes, coconut milk, cashew nuts, roasted red pepper, curry powder, garam masala, salt and blend till super smooth.
Give it the time to get a super smooth sauce.Stir the mushrooms and add the tamari/ soy sauce and mix well so that each mushroom is well infused with the umami flavour.
Add the drained chickpeas and butter beans along with the sauce and mix well.Taste and adjust the seasoning to your liking by adding some salt, ground black pepper or lime juice.
Serve with some quick cooked brown rice and some chopped coriander or basil for a delicious quick dinner.
Calories: 606kcalCarbohydrates: 69gProtein: 24gFat: 30gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 1268mgPotassium: 1592mgFiber: 19gSugar: 15gVitamin A: 371IUVitamin C: 31mgCalcium: 159mgIron: 12mg
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