Good Karma Korma

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recipe by Chris Fleming

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
    Serves
    3
  • Calories icon
    Calories
    838

This one was my go to recipe when I gave up meat and wanted something quick, really easy that didn't seems like it was missing meat.

recipe updated May 20, 2019

Ingredients

  • Sweet potato icon
    Sweet potato
    185g
  • Olive oil icon
    Olive oil
    15ml
  • Salt & pepper icon
    Salt & pepper
    0g
  • Coconut oil icon
    Coconut oil
    30ml
  • Cayenne pepper icon
    Cayenne pepper
    1g
  • Ground coriander icon
    Ground coriander
    1g
  • Ground turmeric icon
    Ground turmeric
    2g
  • Garam masala icon
    Garam masala
    2g
  • Onion icon
    Onion
    140g
  • Eggplant icon
    Eggplant
    300g
  • Garlic clove icon
    Garlic clove
    18g
  • Ginger icon
    Ginger
    2g
  • Ground almonds icon
    Ground almonds
    37g
  • Shredded coconut icon
    Shredded coconut
    59g
  • Coconut milk icon
    Coconut milk
    400ml
  • Cilantro icon
    Cilantro
    0g
  • Flaked almonds icon
    Flaked almonds
    0g

Tools

  • kCook icon Food processor
  • kCook icon Wooden spoon
  • kCook icon Food processor bowl
  • kCook icon Large saucepan
  • kCook icon Medium bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Prep and set aside sweet potato: cubed
  2. Prep and set aside onion: diced
  3. Prep and set aside garlic clove: minced
  4. Prep and set aside ginger: grated
  5. Get a clean baking sheet
  6. Add prepared sweet potato
  7. Drizzle with olive oil
  8. Season with salt & pepper
  9. Roast until lightly browned - 25 min, 180°C
  10. Get a clean large saucepan
  11. Melt coconut oil
  12. Add cayenne pepper
  13. Add ground coriander
  14. Add ground turmeric
  15. Add garam masala
  16. Heat until fragrant
  17. Add prepared onion
  18. Add cubed eggplant
  19. Stir until coated
  20. Cover while stirring occasionally - approx 5 min
  21. Add prepared garlic clove
  22. Add prepared ginger
  23. Cover
  24. Cook until softened - approx 5 min
  25. Get a clean food processor bowl
  26. Add ground almonds
  27. Add shredded coconut
  28. Blend until fine - high speed
  29. Add canned coconut milk to a large saucepan
  30. Heat until simmering
  31. Transfer nuts to large saucepan
  32. Stir until combined
  33. Simmer - 15 min
  34. Transfer potatoes to large saucepan
  35. Mix together
  36. Transfer content of large saucepan to 3 medium bowls
  37. Sprinkle with cilantro
  38. Garnish with flaked almonds
  39. Serve immediately
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