Creamy Vegetable Coconut Korma

Gluten-free | Sugar-free | Dairy-Free | Vegan

Serves 4-6

Why it’s delicious

I was craving a creamy curry, and have always loved a good korma so combined this mild curry with super healthy vegetables to create what is in my humble opinion, the best curry I’ve ever cooked. Look, I know it's a big call but I have been dreaming about the flavour of this curry since it came out of my kitchen a few days ago. 

You will not be disappointed. 

Helpful hints and tips 

This curry works AMAZINGLY well with vegetables only, but you could add up to 300 grams (10.5 oz) of diced chicken breast , diced firm white fish, cooked chickpeas or diced tofu if you wanted to bulk it out with more protein. 

You can also choose your vegetables based on what you like and what's in season. I chose broccoli, pumpkin and zucchini as I made this recipe in late winter but you could also choose any of the following. Cauliflower florets, asparagus, butternut, squash, carrots, turnip, swede, fennel, sweet potato, celeriac, cabbage or celery. 

This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin by Bridget's Healthy Kitchen, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here. 

This recipe requires Bridget's Sticky Sauce, a healthy cooking sauce I use in many of my recipes. It's simple, healthy and packs a lot of flavour without adding unnecessary calories. If you need the recipe, you can get it here.

To ensure my recipe stays free from sugar and gluten, I also use my Roasted Tomato Sauce. You will need to prepare this sauce before continuing. My sauce is extremely versatile, and I use it in so many other delicious recipes. I always keep a jar of it in my fridge for impromptu curries, sauces and zucchini noodle pasta dishes. You can find the recipe here.

Ingredients

• 1 tsp baking soda
• Himalayan salt 
• 300 g (10.5 oz) broccoli florets
• 300 g (10.5 oz) winter squash or pumpkin, diced
• 300 g 10.5 oz) zucchini, diced 

• 2 tbsp Bridget's Sticky Sauce
• 1 large onion, peeled and diced fine
• 1 tbsp finely chopped ginger
• 1 tbsp finely chopped garlic
• 200 g (7 oz) Bridget's Roasted Tomato Sauce
• 2 tbsp mild curry powder
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• 1 tbsp turmeric powder
• 400 mls (13.5 fl oz) coconut milk
• 150 g (4.4 oz) coconut yoghurt, unsweetened
• 2 tbsp Pure as Inulin Powder

Optional toppings or side dishes

• Small handful of chopped almonds
• Handful coriander and mint leaves
• 150 ml (4.4 oz) coconut yoghurt
• Handful bean sprouts
• 4-5 lemon or lime wedges
• Sprinkle of coconut flakes, unsweetened
• Cauliflower or broccoli rice to serve 

Method

1. Heat a large pot of water with the baking soda and a sprinkling of salt. When the water is at a rapid boil, add the vegetables and blanch for 90 seconds until just cooked through and tender. 
2. Drain the water from the vegetables and run cold water over the vegetables until they have cooled. 
3. In a large non-stick wok or pan, heat the sticky sauce on medium and add the onion, ginger and garlic and sauté gently for 5 minutes, ensuring the ingredients caramelise nicely. 
4. Add the roasted tomato sauce and stir through and then add the curry, cumin, coriander powder  turmeric and 1 teaspoon of Himalayan salt and cook for a few minutes until the fragrance from the spices begins to permeate the air. 
5. Add the coconut milk, yoghurt and inulin powder and heat gently. Taste the korma sauce for flavour adding, salt and pepper where you deem necessary. 
6. Add the vegetables and stir though and heat for a minute before you are ready to serve. 
7. You can finish this curry with any of your desired toppings or side dishes.