Plant Based Mixed Bean, Lentil and Vegetable Korma
 
 
Hazel & Cacao:
Ingredients
  • ½ cup raw cashews
  • 1 cup soy milk ( or any plant milk)
  • 2 heaped TBSP good quality korma paste
  • 1 cup soaked and rinsed dry mixed beans and lentils of choice
  • 1 onion - diced
  • Small handful green beans chopped
  • 1 carrot chopped into thick rounds
  • ¼ cauliflower head - cut into bite size pieces
  • salt to taste
  • coriander or parsely to garnish ( optional)
Method
  1. Begin my soaking your cashews in your soy milk. Set aside to soak as you prepare the rest of the ingredients.
  2. Prep your vegetables and add your, carrot, green beans and cauliflower into a steamer pot. Steam until veggies have become soft but still hold their shape. About 15 - 20 minutes.
  3. Heat a little oil on a saucepan and fry off your onion. When onion has become translucent add your curry paste and heat until becomes fragrant.
  4. Add your steamed vegetables to your saucepan and saute for a few more minutes
  5. Transfer your cashew and soy milk into a high speed blender and blend until smooth and creamy (I use a small blender like a Nutri Ninja to save clean up)
  6. Pour your cashew soy mixture over your vegetables and stir well to combine and coat all the veggies. Stir until the sauce begins to thicken. Adjust salt.
  7. Remove from heat and serve immediately with brown rice and naan bread if desired. Sprinkle over some flat leaf parsley or coriander (if you like it) and enjoy!
Recipe by Hazel & Cacao at https://hazelandcacao.com/mixed-bean-lentil-and-vegetable-korma-stove-top-and-pressure-cooker-recipe/