50minutes, 25 of them waiting
719Calories
17gProtein
2servings
Korma is the mild curry: cashews and coconut milk make the sauce creamy, and the spices are warm rather than hot. The vegetables may change, the sauce stays.
Ingredients
Forservings
- 300 gCauliflower
- 250 gSquash
- 150 gSpinach
- 100 gOnion
- 40 gCashews
- 150 mlCoconut milk
- 20 gTomato purée (1 tbsp)
- 15 gCanola oil (1 tbsp)
- 120 gRice, raw
- Ginger, garlic, garam masala, turmeric, cardamom, coriander, salt
How to make it
- Soak the cashews in hot water for twenty minutes and blend them fine with the water. Cook the rice.
- Fry the onion, ginger and garlic golden in the oil, toast the spices and tomato purée with them.
- Add the squash and cauliflower in pieces, the coconut milk and the cashew purée, braise covered for twenty minutes, spinach for the last three.
- Salt it and serve with coriander and the rice.
One tip
A spoon of yoghurt instead of coconut milk makes it sharper, but no longer vegan.
Nutrition per serving
| Calories | 719 |
|---|---|
| Protein | 17 g |
| Fat | 34 g |
| Carbs | 88 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
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2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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