Vegan Quorn Vegetable Korma

1. Dice the onions and tomato. Crush the ginger and garlic. Sauté the onions, ginger and garlic in a bit of coconut oil until tender. Do not let onions go brown though! We need the korma sauce as yellow as possible.
2. Add the tomato and a bit water. Add salt and powdered spices. Sauté 5-7 minutes until tomato melts. Add soaked cashews. Blend the sauce in a high speed jug blender (soup blender doesn’t handle cashews very well and we need them blended into rich creamy sauce consistency).
3. Then add the rest of the spices: cardamom pods, coriander seeds, black pepper corns, coconut sugar, coconut milk and chopped green chilli.
4. Cut the carrot in 1 cm slices and sweet potato in 8 equal-sized pieces. Add carrot and sweet potato to the sauce. Simmer for 5 minutes.
5. Add Quorn Vegan Pieces and a bit of water. Simmer for 5 minutes.
6. Cut the cauliflower into small florets and add it to the pot with a bit more water.
7. Cut the courgette in 1 cm slices (do not peel) and add as well. Add the green peas. Simmer 10 more minutes, until all veggies are tender. Don’t stir too much or veggies will fall apart.
8. Cashews and coconut milk should make your korma sauce thick and creamy.
9. Serve with basmati rice and vegan naan bread. Garnish with almond flakes and chopped fresh coriander prior to serving.

Recipe by Justyna Kwasieborska