Korma curry

Korma curry with chickpea, pumpkin and cashew. Image: Adobe.

Korma curry with chickpea, pumpkin and cashew – Vegan-friendly dish

The combination of veggies, chickpeas, mushrooms and nuts make this korma curry packed with flavour and utterly satisfying.

Korma curry

Korma curry with chickpea, pumpkin and cashew. Image: Adobe.

Looking for a lovely comforting vegan dish? Try this Korma curry with chickpea, pumpkin and cashew recipe. It is high in fibre and low in sodium. It furthermore contains no milk, making it suitable for a vegan diet.

This recipe from Executive Head Chef Ben Kelliher at The Rubens at the Palace in the United Kingdom is a firm favourite among vegan and vegetarian guests. This hotel is part of the Red Carnation Hotel Collection and is a popular spot in London.

This delicious korma curry recipe has generously been shared with us, making it possible for us to whip together our own five-star vegan curry dish right at home. The combination of veggies, chickpeas, mushrooms and nuts make this korma curry packed with flavour and utterly satisfying.

Preparing this dish will not even take up to one hour of your time. And while you prepare it, the delicious aroma of curry will engulf your kitchen and home. Let us know in the comments of this recipe if you have tried this appetising vegan curry dish.

Korma curry with chickpea, pumpkin and cashew recipe

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Recipe by Dirnise Britz Course: MainCuisine: VeganDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Ingredients

  • ¼ cup ¼ korma paste

  • 200 ml 200 light coconut milk

  • 4 cups 4 diced pumpkin

  • 2 cups 2 beans, thawed

  • 200 g 200 button mushrooms, trimmed, halved

  • 1 cup 1 reduced-salt vegetable stock

  • 40 g 40 no-added-salt chickpeas, rinsed and drained

  • 225 g 225 cauliflower pearls

  • 250 g 250 brown rice

  • 2 cups 2 baby spinach

  • ¼ cup ¼ chopped, unsalted, roasted cashews

  • handful of fresh coriander, to garnish

Method

  • In a large, deep, lidded, non-stick frying pan, place the korma paste and set over medium heat.
  • Add the coconut milk and stir until the mixture simmers. Add the pumpkin, cover pan with a lid and cook for 10 minutes, stirring often. 
  • Add beans, mushrooms and stock to the pan. Stir, cover and continue to cook for 5 minutes.
  • Add chickpeas. Cook, uncovered, for 5 minutes, stirring occasionally. 
  • Meanwhile, blanch the cauliflower and set it aside in a dish.
  • Cook brown rice. Add heated rice to cauliflower and combine. Cover. 
  • Add spinach leaves to curry and cook, until wilted. Garnish with cashews and coriander.
  • Serve with cauliflower and brown rice. 
  • For a special effect, carve the pumpkin from the skin and cook the skin for 10 minutes in the oven. You can serve the curry in the hollowed-out pumpkin. 

Notes

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For more recipes that will make those around your dinner table feel as if they are in a five-star hotel, have a look at our recipe page. We have so many tasty suggestions.

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