Vegan Korma
This is a lovely, simple coconut korma with a rich sauce. It is not spicy and is a hearty crowd-pleaser. It's also low FODMAP, so what's not to love? Enjoy!
Takes 40 minutes
Serves 4
Ingredients
- Brown basmati rice (to serve)
- 1 tbsp oil
- 4 tomatoes
- 2 leeks (green part only, approx. 200 g)
- 20 g fresh ginger
- 1 fresh chilli
- 1 courgette (max 260 g)
- 750 g potatoes
- 100 g green beans
- 240 g coconut milk
- 1 tbsp gluten-free rice-based miso (mixed with 400 ml hot water)
- 2 tbsp tamari
- 1 lemon (juiced)
- 1 tbsp maple syrup
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 4 tsp medium curry powder
- 2 tsp salt
- ½ tsp black pepper
- 150 g cooked chickpeas
- 15 g fresh coriander (a small bunch)
Optional
- A couple of gluten-free pitta breads (to serve)
Instructions
- If serving with rice, start cooking the rice first.
- Finely chop the green parts of the leeks. Peel and finely chop the ginger. Finely chop the chilli, removing the seeds if you prefer it less spicy. Chop the courgette into bite-sized pieces, and chop the potatoes into small bite-sized pieces for quicker cooking. Finely chop the tomatoes and cut the green beans in half.
- Heat the oil in a large (4-litre) pot over high heat for 2 minutes. Reduce the heat to medium and add the leek, tomatoes, ginger, chilli, and 1 teaspoon of salt. Stir regularly, keeping the lid on, and let the vegetables sweat for about 10 minutes.
- Check regularly and add a little water if anything starts to stick.
- Add the courgette, potatoes, and chickpeas, and turn the heat up to high. Cook for 3 minutes, stirring regularly.
- Add the coconut milk, prepared miso stock, tamari, maple syrup, lemon juice, cumin, coriander, turmeric, curry powder, remaining teaspoon of salt, and black pepper.
- Stir well, bring to a boil, then reduce the heat and add the green beans. Simmer on low heat for about 5 minutes.
- Check if the potatoes are cooked through before serving.
- Finely chop the fresh coriander, including the stalks, and add just before serving.
- Serve with rice and, optionally, gluten-free pitta breads.
Nutrition
Calories: 444kcalCarbohydrates: 64gProtein: 12gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 1976mgPotassium: 1738mgFiber: 11gSugar: 13gVitamin A: 2700IUVitamin C: 94mgCalcium: 142mgIron: 8mg