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 of Basmati Rice - £0.49
1 Lime - £0.35
1 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 of 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 the aubergine and butternut squash. Add to a baking tray. Drizzle with olive oil, season with salt and pepper. Place in the oven for 35 minutes.
In the meantime get your korma on. Finely chop an onion, grate a knob of ginger and 2 garlic cloves. Add to a large frying pan with 1 1⁄2 tablespoons of sesame oil. Fry until soft.
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 1 part rice to a pan and cook until the water has been absorbed.
Add 350g of 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.