This Indian vegan korma curry is one of the nicest and fastest spicy vegan comfort food recipes that I know of. Previously I wrote about how much I love Indian food in my Saag Tempeh recipe which is a slightly mild curry. Saag Tempeh recipe which is a slightly mild curry.
However, my husband forces me every year to make my own massala (herbal mixture) and freeze it in big amounts. My husband has a love for vegetable gardening. Last year I had 26 fresh garlic bulbs that came out of our lovely little garden!
My husband's love for garlic (and tomato plants) is so enormous that they are the first thing on his list sometimes when he comes home. Be that as it may, whenever he has had his harvest this year I promise you to share my massala recipe with you!
This time I use a curry paste that comes out of a jar and is very tasty and ready in a few!
1 red or green pointed pepper
1 winter carrot
- 1 courgette / zucchini
1 red onion
1 green or red jalapeno
optional: some leftover broccoli
a can of coconut milk (light)
vegan chicken (Vivera or Naturli)
- Cut the cucumber, the paprika (pepper) and the carrot into slices. Dice the tomatoes and zucchini and chop the onion and pepper (for a less spicy curry, remove the seeds from the jalapeno).
- Heat some coconut oil in a wok or skillet and fry the red onion and pepper over medium heat.
- Add the carrot, cucumber, pepper, zucchini and broccoli. Fry this for a couple of minutes.
- Add the vegan chicken and the tomatoes and stir fry at high temperature for 5 minutes.
- Now add the spice paste and fry for 2 minutes over medium heat, then add the coconut milk and bring to the boil. Put a lid on the wok or skillet and cook the dish for 15 minutes. Serve the curry with rice and Lebanese flatbread or vegan naan bread!.