Good Karma Korma

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recipe by Chris Fleming https://getdrop.com/

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
    Serves
    3
  • Calories icon
    Calories
    614

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
    x 1 (about 185g)
  • Onion icon
    Onion
    x 1 (about 140g)
  • Garlic clove icon
    Garlic clove
    3
  • Ginger icon
    Ginger
    1 tsp (about 2g)
  • Olive oil icon
    Olive oil
    1 tbsp (about 15ml)
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Coconut oil icon
    Coconut oil
    2 tbsp (about 30ml)
  • Cayenne pepper icon
    Cayenne pepper
    ½ tsp (about 1g)
  • Ground coriander icon
    Ground coriander
    ½ tsp (about 1g)
  • Ground turmeric icon
    Ground turmeric
    1 tsp (about 2g)
  • Garam masala icon
    Garam masala
    1 tsp (about 2g)
  • Eggplant icon
    Eggplant
    x 1 (about 300g)
  • Ground almonds icon
    Ground almonds
    4 tbsp (about 37g)
  • Shredded coconut icon
    Shredded coconut
    4 tbsp (about 4)
  • Coconut milk icon
    Coconut milk
    1¾ cups (about 400ml)
  • Cilantro icon
    Cilantro
    1 pinch
  • Flaked almonds icon
    Flaked almonds
    1 pinch

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. 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
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