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 an 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 1 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.