Mob Veggie: creamy vegan korma recipe

SERVES 4

Ingredients 
*1 aubergine
*1 butternut squash
*1 brown onion
*fresh ginger
*garlic
*sesame oil
*garam masala​
*chilli flakes
*tomato puree
*400 g basmati rice
*350-g pot of dairy-free yogurt (we use The Coconut Collaborative)
*fresh coriander
*cashew nuts
*1 lime
*olive oil
*salt and pepper

Method

1. Preheat your oven to 180°C fan (200°C/400°F/Gas Mark 6).

2. Cube 1 aubergine and 1 butternut squash. Add to a baking tray. Drizzle with olive oil, season with salt and pepper and place in the preheated oven for 35 minutes.

3. Meanwhile, get your korma on. Finely chop 1 brown onion and grate a piece of ginger and 2 garlic cloves.

4. Heat a large frying pan with 1½ tablespoons of sesame oil and add the onion, ginger and garlic.

5. Fry until soft, and then add 2 teaspoons of garam masala, a teaspoon of chilli flakes and 2 tablespoons of tomato puree. Stir everything together, and then add 200 m of water.

6. Get basmati rice in a pan with 2 parts boiling water. Cook until the water has been absorbed.

7. Add the ‘yogurt’ to the korma and stir it in.

8. Add your roasted vegetables, with a large handful of chopped coriander (reserve some to garnish), 60 g cashew nuts and the juice of a lime.

9. Serve the korma over the steaming hot rice with the remaining coriander leaves scattered on top.

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