Coconut and Cashew Veg Korma with Sprouted Roti

Created by Spice Box, the queens of curry, this veg korma with sprouted roti recipe is cashew-ey, colourful and oh so creamy.  Featuring Rude Health Cashew and Coconut Milk, and Sprouted Whole Wheat Flour this dish is full of garlic, ginger and cardamon, all natural libido boosters. Valentine’s day dish – check.


Recipe

For the curry

Serves 2 generously. Prep time: 25mins. Cook time: 40mins

1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon cardamom pods
1/3 cinnamon stick
1/2 teaspoon mustard seeds
400ml Rude Health Cashew Drink, or Coconut Drink
1/2 cup cashews
1 teaspoon salt
1 onion, finely diced
4 cloves garlic, grated
Thumb-sized piece of ginger, grated
1 green chilli, finely chopped
1 tablespoon desiccated coconut
Veg of your choice (mushrooms, peas, green beans and cauliflower were used in this recipe)

For the Sprouted Roti

(Makes 8 roti. Prep time: 15mins. Cook time: 2 mins)

• 260g Rude Health Sprouted Whole Wheat flour

• 200ml warm water


Method

Curry: 

1. First, soak the cashews in the cashew or coconut milk and set aside until needed.

2. Toast the cumin and coriander seeds, cardamom pods and cinnamon in a hot frying pan. Once all seeds are golden take the pan off the heat.

3. Tip the spices into a spice grinder or pestle and mortar and grind to a fine powder.

4. Heat 1 tablespoon of vegetable oil in a large deep frying pan or wok.

5. Add the mustard seeds and cook until they start to pop.

6. Add the onion and salt and cook until the onion has really softened (around 5-10mins).

7. Add the garlic, chilli and ginger.

8. After a minute, add the spice mix with a splash of water (this stops the spices burning). Stir until thoroughly mixed, and then add the desiccated coconut.

9. Add all the chopped veg (except peas) to the pan, along with the turmeric. Stir well and leave to cook for a few minutes.

10. Blend the cashews and cashew/coconut milk in a blender or food processor and pour into the pan.

11. Cook on a medium heat until the veg is soft (c.20 mins), then add the frozen peas and cook until peas are warm-through but still a bit crunchy.

12. Serve the curry in a bowl topped with chopped coriander and roasted cashews.

 

Sprouted Roti: 

1. Add the flour and water to a large bowl or mixer

2. Use your hands or mixer to combine the flour and water to form a wet dough.

3. Knead for at least 10 minutes (you will need to flour the surface and your hands if doing this by hand). The more you kneed the dough, the lighter your roti will be.

4. Tear the dough into 8 balls and use a rolling pin to roll into thin discs (c.8cm)

5. If possible, cook the rotis on the flame of a gas hob until they begin to char and puff up. (If you don’t have a gas hob, you can use a very hot heavy-based saucepan.)