Good Karma Korma
Serves
3
Total Time
1hrs 5mins
Calories
655
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.
- Sweet potato1cubed
- Onion1diced
- Garlic clove3minced
- Ginger1 teaspoongrated
- Olive oil1 tablespoon
- Salt & pepper1 pinch
- Coconut oil2 tablespoons
- Cayenne pepper½ teaspoon
- Ground coriander½ teaspoon
- Ground turmeric1 teaspoon
- Garam masala1 teaspoon
- Eggplant1cubed
- Ground almonds4 tablespoons
- Shredded coconut4 tablespoons
- Coconut milk400 mlcanned
- Cilantro1 pinch
- Flaked almonds1 pinch
Ingredients
- 1. Add sweet potato to a clean baking sheet
- 2. Drizzle with olive oil
- 3. Season with salt & pepper
- 4. Roast until lightly browned - 25 min, 180°C
- 5. Melt coconut oil a clean large saucepan
- 6. Add cayenne pepper, ground coriander, ground turmeric and garam masala to the large saucepan
- 7. Heat until fragrant
- 8. Add onion and eggplant to the large saucepan
- 9. Stir until coated
- 10. Cover while stirring occasionally - approx 5 min
- 11. Add garlic clove and ginger to the large saucepan
- 12. Cover
- 13. Cook until softened - approx 5 min
- 14. Add ground almonds and shredded coconut to a clean food processor bowl
- 15. Blend until fine - high speed
- 16. Add coconut milk to the large saucepan
- 17. Heat until simmering
- 18. Transfer nuts to large saucepan
- 19. Stir until combined
- 20. Simmer - 15 min
- 21. Transfer potatoes to large saucepan
- 22. Mix together
- 23. Transfer content of large saucepan to 3 medium bowls
- 24. Sprinkle with cilantro
- 25. Garnish with flaked almonds
- 26. Serve immediately
Method
Make this recipe in the Fresco Recipes App
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