Vegan Broccoli & Pea Korma
Welcome to Gluten Free Aussie Vegan. Are you in the mood for a Vegan Korma that has just the right amount of spice and that is also really creamy? Well this yummy recipe is for you.
It has such a wonderful variety of veggies in it but the sauce oh my goodness the sauce is what really brings this dish to life. I have to admit that this recipe was inspired by a dish done by the Happy Pear. I had to try it out and I’m happy to report…we’re onto a winner.
Serve this up with some rice and you are set for the night.
Check out the video version of the recipe by clicking the link below.
For the written recipe keep scrolling down.
Some fresh quartered Cherry Tomatoes ready to go into the Vegan Korma
Green onions, capsicum and garlic sauteeing in the pot.
Broccoli & peas added to Korma along with some cumin seeds
The spices, coconut milk and tinned tomatoes added into the mix
Now to let it all simmer.
Vegan Broccoli & Pea Korma
Ingredients
- Oil
- 4 Green Onions sliced
- 1/2 tsp Chilli paste or half a fresh sliced red chilli
- 1 tsp Minced Ginger (you can use a thumb size of fresh or jar version)
- 3 tsp (cloves) Minced Garlic
- 200 gms Green Peas
- 1 Red Capsicum sliced into strips
- 1 head Broccoli cut into small florets
- 250 gms Cherry Tomatoes cut and quartered
- 1 tsp Cumin Seeds
- 400 ml tin of Coconut Milk
- 400 ml tin of Diced Tomatoes
- 2 Tbsp Curry Powder
- 1 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 Tbsp Maple Syrup
- Handful of Roasted Cashews nuts to serve (I forgot to add mine for the video but I added it later and SO good)
Instructions
- Add 1 tbsp oil to pan on high heat.
- Once heated, add your chopped green onions, garlic, ginger & chill and cook for 2-3 minutes.
- If it starts to stick you can add in a small splash of water.
- Add your sliced red capsicum and quartered tomatoes to the pan. Cook for two minutes.
- Then add in the broccoli florets and green peas along with the cumin seeds mix and cook for a further minute or so until the broccoli starts to char.
- Pour in the tin of coconut milk and tin of chopped tomatoes as well as the curry powder, salt, pepper and maple syrup.
- Cover and let the Korma simmer for 5-10 or until Broccoli is cooked to your liking.
- Serve with a sprinkling of roasted cashews and a bowl of rice to accompany it.
