• Course

    Main

  • Prep time

    25 Mins

  • cook time

    1 Hour 10 Mins

  • servings

    4

Ingredients

  • ½ cup raw cashew pieces
  • 1 cup boiling water
  • 2 lb purple sweet potato, peeled & cut into 1-inch cubes
  • cooking oil spray
  • salt to taste
  • 1 cup Lotus Foods Regenerative Organic Brown Basmati Rice
  • 1 large onion, roughly chopped
  • 4 garlic cloves, peeled
  • 2-inch piece ginger, peeled & sliced
  • ½ cup vegan butter
  •  tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ - 1 tsp ground cayenne pepper or crushed red pepper (adjust to taste)
  • ½ tsp ground cardamom
  •  cups creamy oat milk
  • 1 cup dairy-free drinking yogurt, unsweetened & unflavored
  • 2 tbsp nutritional yeast
  • 2 tsp garam masala

To serve

  • fresh cilantro, torn or roughly chopped

product used in the recipe

Regenerative Organic Brown Basmati Rice

  • 1

    Place cashews in a bowl, cover with boiling water and set aside to soak for an hour.

  • 2

    Preheat oven to 400°F and line a baking tray with parchment paper or silicon baking mat. Place sweet potato cubes on prepared baking tray, spray with cooking oil and sprinkle with salt. Bake until tender (~45 mins).

  • 3

    Cook rice according to package instructions. Keep warm.

  • 4

    Blitz onion, garlic and ginger in a food processor until pureed, set aside.

  • 5

    Add butter, onion puree mixture and ground spices to a pot over a medium heat, cook for 5 mins, stirring regularly.

  • 6

    Meanwhile, drain and rinse cashews, then blitz in a food processor with ½ cup of oat milk until cashews have liquefied.

  • 7

    Add pureed cashew mixture, remaining oat milk, yogurt, nutritional yeast and a pinch of salt to the pot, stir well to combine and cook for 10 mins.

  • 8

    Add baked sweet potatoes to the korma, cover and simmer for 15 mins. Stir in garam masala.

  • 9

    Divide cooked rice and korma between 4 bowls, top with cilantro. Store in air-tight container in fridge and consume within 3 days. Alternatively, store portions in freezer.

product used in the recipe

Regenerative Organic Brown Basmati Rice