Creamy, coconutty, soothing. What more could you want from a curry?
The cashews give this the perfect crunch.
Cooking Time (includes preparation time): 1 hour
- Tablespoon of Agave Nectar - £0.50
- Crushed Chillies - £0.85
- Garam Masala - £0.85
- Knob of Ginger - £0.15
- 400g Basmati Rice - £0.49
- 1 Lime - £0.35
- Bunch of Coriander - £0.70
- 350g Pot of Coconut Collaborative Yogurt - £2.50
- 1 Butternut Squash - £0.60
- 1 Aubergine - £0.70
- Sesame Oil - £0.80
- 60g Cashews - £0.50
- 1 Brown Onion - £0.16
- Garlic - £0.30
- Tomato Puree - £0.50
- Total Cost – £9.95 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
- Preheat oven to 180°C/356°F.
- Cube aubergine and butternut squash. Add to tray. Drizzle with olive oil, season with salt and pepper and place in oven for 35 minutes.
- In the meantime get your korma on. Finely chop and onion and grate a knob of ginger and 2 cloves of garlic. Add to a large frying pan with a tablespoon and a half of sesame oil. Fry until soft, and then add 2 teaspoons of garam masala, a teaspoon of chilli flakes, a tablespoon of agave and 2 tablespoons of tomato puree. Stir everything together, and then add 200ml of water.
- Get your rice on. Add 2 parts water and one part rice to a pan and cook until the water has been absorbed.
- Add 350g Coconut Collaborative Yogurt to the korma and stir it in. Add your roasted vegetables, with a large handful of chopped coriander, 60g of cashew nuts and the juice of a lime.
- Serve the korma over the steaming hot rice with any leftover coriander leaves scattered on top.