Vegan Sweet potato and Squash Korma

Spreading the vegan love with this belter of a vegan korma!

15 - 20

minutes

30 - 40

minutes

4

servings

Ingredients

Method

  1. Heat a large wok style pan on a medium high heat and gently fry the onions and garlic in a good glug of vegetable oil until translucent and cooked.Finely chop the coriander stalks and chuck them in, mix well.

  2. Add another glug of oil and chuck in your Spice pot Korma blend, cook out for a few minutes and add the vegetable stock and bring to the boil. Add the prepared vegetables and the coconut milk and leave to simmer for 30/40 minutes until the vegetables are tender. Add the roughly chopped coriander and serve with rice!

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