Sweet potato korma

Name: Sweet potato korma
Yield: 4 people
Cuisine: British
Ingredients: 500 g sweet potato; 1 can butter beans; Other vegetables as you like e.g. I added two large "cubes" of frozen spinach to the recipe as pictured; 1 onion, finely chopped; 1 medium carrot, grated; 1 tbsp cooking oil; 150 ml plant milk (I use oat milk); 150 ml plant cream (I use oat cream); 1 cube frozen ginger; 1 cube frozen garlic; 1 tbsp turmeric; 1 tbsp garam masala; 2 tsp ground coriander; 1/2 tsp mild chilli powder; 3-4 tbsp ground or chopped nuts (almonds or cashews); 1 tbsp dessicated coconut; Coriander (2-3 frozen cubes, or a small bunch of fresh coriander)

Angela 🥗 @Angela

Amazing! A low-fat-but-still-creamy korma-style vegetable curry recipe. Coconut is very high in saturated fat, so I wanted to avoid that. There is just a little bit for flavour. This curry is easy, creamy and delicious. Yum.

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Ingredients

4 people

500 gsweet potato
1 canbutter beans
Other vegetables as you like e.g. I added two large "cubes" of frozen spinach to the recipe as pictured
1onion, finely chopped
1medium carrot, grated
1 tbspcooking oil
150 mlplant milk (I use oat milk)
150 mlplant cream (I use oat cream)
1 cubefrozen ginger
1 cubefrozen garlic
1 tbspturmeric
1 tbspgaram masala
2 tspground coriander
1/2 tspmild chilli powder
3-4 tbspground or chopped nuts (almonds or cashews)
1 tbspdessicated coconut
Coriander (2-3 frozen cubes, or a small bunch of fresh coriander)

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Steps

1

Heat a little oil in a large pan. Fry the onion and carrot over a medium for a few minutes while you prepare the sweet potato.
2

Peel and dice the sweet potato. Add this to the pan with the onion and carrot, along with the can of beans (including the bean water!) and any other vegetables you are using. Turn the heat down once it starts to simmer. Continue cooking gently, stirring occasionally. Keep an eye on this and add a little water if it starts to get too dry.
3

Meanwhile, in a separate pan, pour in the plant milk and mix in the herbs, spices and nuts. Once thoroughly combined, add the cream. Simmer the sauce gently for a few minutes and then pour this sauce into the main saucepan.
4

Simmer, uncovered, until the liquid starts to reduce and the vegetables are all tender. Serve by itself in a bowl, or with rice or naan.