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Course
Main Course
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Prep time
25 Mins
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cook time
1 Hour 10 Mins
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servings
4
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Author
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1
Place cashews in a bowl, cover with boiling water and set aside to soak for an hour.
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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).
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3
Cook rice according to package instructions. Keep warm.
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4
Blitz onion, garlic and ginger in a food processor until pureed, set aside.
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5
Add butter, onion puree mixture and ground spices to a pot over a medium heat, cook for 5 mins, stirring regularly.
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6
Meanwhile, drain and rinse cashews, then blitz in a food processor with ½ cup of oat milk until cashews have liquefied.
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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.
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8
Add baked sweet potatoes to the korma, cover and simmer for 15 mins. Stir in garam masala.
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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.
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