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FESTIVE EATS DAY 3: roast veg korma the perfect Boxing Day curry that will use …

FESTIVE EATS DAY 3: roast veg korma 🎄🥕🌶 the perfect Boxing Day curry that will use up alll your leftover roast veggies from Christmas! Loool at my curry: rice ratios the portion was so big but I ate it alll cause it was soo yummy and creamy 😍

🥕 roast veg korma recipe 🥕 serves 1
• 300g roast veg (I did 100g carrots, 100g parsnips & 100g butternut), peeled and cubed • 1/2 onion, diced • 1/2 can of chickpeas, drained • 150g coconut yoghurt • 30g cashews, soaked • 1 cinnamon stick • 3 cardamom pods • 1/2tsp smoked paprika • 1/2tsp sugar • dash of turmeric • 1/2tbsp grated ginger • 2 garlic cloves • 100g spinach • 1/2tsp sea salt flakes • brown rice (to serve)

– roast the veggies for 30min with paprika, oil and salt if not already pre roasted
– cook rice according to pack
– Put the cashews in a small bowl with 50ml warm water and leave to soak
– meanwhile, heat some veg oil in a pan and add in the onion with a pinch of salt and fry for 5 mins till soft
– Add the cinnamon, cardamom pods, nutmeg, turmeric, remaining cayenne pepper, ginger and garlic to the pan and and stir for 2-3 minutes then turn the heat right down
– Put the cashews and warm water into a blender and blitz into a smooth cream and pour into the pan, along with the sugar
– Add the coconut yogurt to the pan and stir it in to form a creamy sauce then taste sauce and season with salt – now add the chickpeas and roast vegetables to the pan, with about 100ml of almond milk (or water) if you want it more saucer
– Add the spinach to the pan and fold it into the curry till wilted then stir in some coriander and serve over the rice with a dollop of coconut yog 🌴🎅🏼

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