Good Karma Korma
For the full experience, make this recipe with the Drop Recipes app.
recipe by Chris Fleming https://getdrop.com/
-
- Total Time
- 1hr 5mins
-
- Serves
- 3
-
- Calories
- 655
This one was my go to recipe when I gave up meat and wanted something quick, really easy that didn't seems like it was missing meat.
recipe updated 14 Oct. 2020
Ingredients
-
- Sweet potato
- 1
-
- Onion
- 1
-
- Garlic clove
- 3
-
- Ginger
- 1 teaspoon
-
- Olive oil
- 1 tablespoon
-
- Salt & pepper
- 1 pinch
-
- Coconut oil
- 2 tablespoons
-
- Cayenne pepper
- ½ teaspoon
-
- Ground coriander
- ½ teaspoon
-
- Ground turmeric
- 1 teaspoon
-
- Garam masala
- 1 teaspoon
-
- Eggplant
- 1
-
- Ground almonds
- 4 tablespoons
-
- Shredded coconut
- 4 tablespoons
-
- Coconut milk
- 400 ml
-
- Coriander
- 1 pinch
-
- Flaked almonds
- 1 pinch
Tools
-
Oven
-
Food processor
-
Wooden spoon
-
Food processor bowl
-
Large saucepan
-
Medium bowl
-
Baking sheet - 18 x 13"
Step preview
- Add sweet potato to a clean baking sheet
- Drizzle with olive oil
- Season with salt & pepper
- Roast until lightly browned - 25 min, 180°C
- Melt coconut oil a clean large saucepan
- Add cayenne pepper, ground coriander, ground turmeric and garam masala to the large saucepan
- Heat until fragrant
- Add onion and eggplant to the large saucepan
- Stir until coated
- Cover while stirring occasionally - approx 5 min
- Add garlic clove and ginger to the large saucepan
- Cover
- Cook until softened - approx 5 min
- Add ground almonds and shredded coconut to a clean food processor bowl
- Blend until fine - high speed
- Add coconut milk to the large saucepan
- Heat until simmering
- Transfer nuts to large saucepan
- Stir until combined
- Simmer - 15 min
- Transfer potatoes to large saucepan
- Mix together
- Transfer content of large saucepan to 3 medium bowls
- Sprinkle with coriander
- Garnish with flaked almonds
- Serve immediately