Vegan Korma with Sweet Potatoes, Swiss Chard & Chickpeas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Indian Inspired
Cuisine: Main
Serves: 4
Ingredients
Korma
  • 2 large sweet potatoes, peeled and cubed
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 1 red onion, chopped
  • 1 2 inch-sized piece of ginger, grated
  • 1 red or green fresno chili, chopped (or jalapeno or red chili)
  • 10 dried curry leaves, crumbled
  • 1 teaspoon Thai red curry paste (or any curry paste)
  • 1 teaspoon ground coriander
  • ½ teaspoon salt
  • ½ teaspoon of ground black pepper
  • 1 small bunch of swiss chard, chopped into ribbons
  • 2 13-ounce cartons of cooked chickpeas, rinsed (about 2 cups)
  • 2 cups vegetable broth
  • 1 tablespoon of chopped parsley (plus a teaspoon for garnish)
  • 1 tablespoon of chopped dill (plus a teaspoon for garnish)
  • 1½ tablespoons light brown sugar
  • Juice of 1 lemon
  • 4-6 tablespoons of non-dairy plain (unflavored) yogurt - I like almond yogurt
  • 1 tablespoon flaked or slivered almonds
Cauliflower rice
  • 1-2 teaspoons coconut oil
  • 1 small head of cauliflower, grated or put into a food processor to make a rice like texture (approximately 3 cups)*
  • 1 onion, finely chopped
  • 1-2 garlic cloves, chopped
  • ¼ teaspoon salt (or more to taste)
  • ¼ teaspoon pepper (or more to taste)
Instructions
  1. Toast the almonds in a large non-stick saucepan. Remove and set aside.
  2. In the same saucepan, heat the oil over medium-high heat. Add the onions, chili pepper and grated ginger. Cook for about 3 minutes or until onion is soft.
  3. Add the crumbled curry leaves, coriander, salt and pepper.
  4. Add the sweet potato and and fry for another 3 minutes. Add a little veggie broth if sticking.
  5. Add the swiss chard and cook for another minute or two.
  6. Add two cups of vegetable broth, brown sugar, curry paste and chickpeas. Bring to boil and lower to a simmer.
  7. Cook for around 30 minutes, or until thickened.
  8. You can take about a cup of vegetables and broth and puree in blender and return to pan. Definitely optional but it adds a richness.
  9. Add the fresh parsley, dill and lemon juice. Cook another minute or two.
  10. Remove from heat. Stir in the yogurt. Serve topped with toasted almonds and a sprinkling of the parsley and dill.
Cauliflower rice
  1. Heat coconut oil over medium-high heat in a large saute pan. Add the onions and saute for 3-4 minutes until translucent.
  2. Add the garlic and cook for another minute.
  3. Add the grated cauliflower and saute for another 6-10 minutes until soft.
  4. Season with salt and pepper.
  5. Serve under vegetable korma.
*put extra rice cauliflower in a baggie in the fridge and save for more fried rice later on in the week or add to a soup for richness.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/vegankorma/