Vegetable Korma with Pilaf Rice



Firstly for the pilaf rice, add all the ingredients into a saucepan and bring to the boil, turn down to simmer and cook for 15-20 minutes until the liquid has absorbed and the rice is cooked.


To make the korma, add the coconut oil to a saucepan over a medium-high heat, then add the onion, garlic, ginger, garam masala, coriander seeds, cumin seeds, cardamom pods and turmeric and cook for 2-3 minutes until the onion begins to soften and the spices become fragrant.


Add the broccoli, sweet potato, carrots, red pepper, courgettes and cashews and cook for 2-3 minutes until the vegetables are well covered in the spices, then add the desiccated coconut, coconut milk and vegetable stock and cook for 15-20 minutes until the sauce begins to thicken slightly and the vegetables are cooked, then add the coconut sugar and coconut flour and cook for 1-2 minutes until the sauce has thickened, season to taste.


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