• 30 minutes
  • 40 minutes
  • Makes 6

Plant Powered Korma

  • 50g Whitworths Ground Almonds
  • 50g Whitworths Desiccated Coconut
  • 50g Whitworths Flaked Almonds
  • 180g Alpro ‘Plain Unsweetened’
  • 2 tbsp. Olive Oil
  • 1 Onion, roughly diced
  • Thumb Sized Piece of Fresh Ginger, grated
  • 2 Garlic Cloves, crushed
  • 1 Chilli, deseeded and finely chopped
  • 1 Large Courgette, grated
  • 1 Large Carrot, grated
  • 1 tsp. Turmeric
  • 1 tsp. Ground Cumin
  • 4 tbsp. Vegan Korma Paste
  • 100g Red Lentils
  • 450ml Vegan Vegetable Stock
  • Salt and Pepper for seasoning

Ready… Steady… Bake…

  • Heat the olive oil in a heavy bottom saucepan.
  • Add the diced onion and sweat until translucent, stir in the ginger, garlic and chilli.
  • Add the grated courgette and carrot and sweat on a high heat for 5 minutes.
  • Add the turmeric, cumin, vegan korma paste, ground almond and desiccated coconut, stirring over the heat until it is fully incorporated.
  • Pour in the red lentils and vegan vegetable stock. Cover with a lid and simmer on a low heat for 40 minutes, stirring periodically, or until the lentils are soft.
  • Remove from the heat, season with salt and pepper to taste, and stir in the Plain Unsweetened.
  • Serve and garnish with flaked almonds.
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