Competition Entry

Vegan Korma Paste + Curry (Indian)

By Josie Donaldson
Vegan Korma Paste + Curry (Indian)
28 votes

Vegan korma paste + slow-cooked curry from scratch

Cuisine :

Not Sure

Ingredients :


For the paste:
1T whole cumin seeds
1/4C dried coriander leaves
1T garam masala
1t ground ginger
2t coriander seeds, crushed
2t sweet paprika
2t turmeric
2T desiccated coconut
60g tomato paste
55g natural cashews
2 cloves of garlic
60g extra virgin olive oil (or any vegetable oil)
For the curry:
1/2C homemade korma paste
1/2C almond meal
1 large brown onion
2 cloves garlic, crushed
1/2C vegetable stock
1/2C water
1t ground sea salt
400mL full fat coconut milk
1.7kg of whatever vegetables you have on hand, chopped (I used sweet potato, green beans and pumpkin)
1T lemon juice
1T brown sugar
Nigella seeds and fresh red chilli (optional)

Cooking Steps :


Heat oil in a frying pan over medium-high and place cumin seeds, coriander leaves, garam masala, ginger, coriander seeds, sweet paprika and turmeric into the pain. Allow to pop and sizzle until aromatic.
In a food processor, combine your cooked spices with the coconut, tomato paste, cashews and cloves of garlic and blitz until all ingredients are broken down and cashews are truly broken up. This may take around 30s.
Add in the 60g of EVOO and process again until a smooth paste is formed.
Place in a jar and add some extra oil on top if you wish to refrigerate it for longer than a week or so.
In a large slow-cooker combine all curry ingredients except nigella seeds and red chilli and cook, covered, on high for around three hours, and on low for six.
Once done, serve on a bed of rice and top with nigella seeds and chopped chilli if you so desire.


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