Korma is a curry that's characterised by its creaminess, and this recipe can definitely be described in this way. The dish gets its rich velvety texture not only from the korma paste and coconut milk but also from the addition of peanut butter which is why it's also completely plant-based.
The quantities provided above are averages only.
150 grams
Mushrooms
5 grams
Coriander
1 unit(s)
Garlic
½ unit(s)
Lime
1 unit(s)
Aubergine
150 grams
Rice
Cashew Nuts
1 sachet(s)
Korma Curry Paste
1 pack(s)
Coconut Milk
1 sachet(s)
Vegetable Stock
1 sachet(s)
Peanut Butter
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
TIP: Use two baking trays if necessary!
TIP: Watch them like a hawk as they can burn easily!