Description

This delicious vegan korma features purple sweet potatoes and creamy spiced gravy for a hearty, healthy plant-based curry!

Ingredients

Scale

Purple Sweet Potato Curry

1/2 cup raw cashew pieces
1 cup boiling water
2 lbs purple sweet potato, peeled and cut into 1 inch (2.5cm) cubes
Cooking oil spray
1 large 12oz (340grams) onion, peeled and roughly chopped
4 garlic cloves, peeled
1 piece ginger (2 inches/5cms), peeled and sliced
1/2 cup vegan butter
1 1/2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2-1 teaspoon ground cayenne pepper or crushed red pepper, adjust to taste
1/2 teaspoon ground cardamom
1 1/2 cups creamy oat milk
1 cup dairy-free drinking yogurt (unsweetened and unflavored)
2 tablespoons nutritional yeast
2 teaspoons garam masala
Salt, to taste

Basmati Rice

1 cup Lotus Foods Organic Brown Basmati Rice
1 3/4 cup water

To serve

Fresh cilantro, torn or roughly chopped

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Instructions

Place cashews into a bowl and cover with boiling water, set aside to soak for an hour.
Preheat oven to 400F/205C and line a baking tray with parchment paper or silicon baking mat. Place purple sweet potato cubes on the prepared baking tray, spray with cooking oil spray and a sprinkle of salt. Bake purple sweet potatoes until tender, around 45 minutes.
Cook Lotus Foods Organic Brown Basmati Rice according to package instructions. Keep warm.
Place onion, garlic and ginger into the food processor container and blitz until pureed, set aside.
Into a pot over medium heat, add vegan butter, pureed onion mixture and ground spices, cook for 5 minutes, stirring regularly.
Meanwhile, drain and rinse cashews, then place into a food processor with 1/2 cup of oat milk. Blitz until cashews are pureed.
Into the pot, add the pureed cashew mixture, remaining oat milk, dairy-free drinking yogurt, nutritional yeast and pinch of salt, stir well to combine and cook for 10 minutes.
Add baked purple sweet potatoes to the korma, cover and simmer for 5-10 minutes. Stir in garam masala, then serve.
Divide cooked rice and purple sweet potato korma between four bowls, top with cilantro. Enjoy!

Store Purple Sweet Potato Korma with Lotus Foods Organic Brown Basmati Rice in an air-tight container in the fridge and consume within 3 days. Alternatively, store portions in the freezer.