Korma curry with naan

Duration: 75 min

Level: Medium

Made by: Marie

Marie studies in Regensburg, but her great passion is her food blog (@lesoulfoodist). A few years ago, she made a big trip around the world, where she was particularly fond of Asian cuisine, which can also be super combined with veganism. However, she also likes challenges: Her family originally comes from the Crimean peninsula, where the diet is very meat-heavy. However, traditional Russian dishes can be veganized with a little experimentation!

Ingredients

3 Servings

400 g planted .curry
1 tbsp Rapeseed oil
1 Onion
1 Garlic clove
25 g Ginger
150 g Cashew nuts
20 g Coconut oil
1 tsp Cumin
1 tsp Curry powder
1 tsp Hot paprika
1 tsp Cardamom
1TL turmeric
1 tsp salt
1 tsp garam masala
1/2 tsp chili flakes
3 tbsp tomato paste
3 tbsp maple syrup
200 ml water
500 ml vegan cream
Optional: Vegetable yogurt (unsweetened), fresh parsley.

Naan bread

320 g flour
4 g dry yeast
1/2 tsp salt
1/2 tsp sugar
60 g vegan yogurt (unsweetened)
1 tbsp neutral oil
115 ml lukewarm water
Optional: 1 tbsp vegan butter, fresh parsley, 1 clove garlic

Preparation

Dice the onion and garlic, peel and chop the ginger. Heat the coconut oil in a deep pan and add all 3 ingredients. Sauté briefly, then stir in the spices and sauté for 2 minutes.

Add tomato paste and maple syrup and sauté briefly, then deglaze with water and vegan cream and simmer the curry for 10 minutes over medium heat. In the meantime, roast the cashews in a dry and coated pan and stir them into the curry.

Heat the oil in a pan, fry the planted.curry in it for 4 minutes until golden brown and also add to the curry.

Stir in vegan yogurt if desired and serve with fresh parsley.

For the naan bread, mix all ingredients by hand or with the help of a food processor for about 10 minutes. Then cover the bowl with a damp cloth and let rise in a warm place for about 30 minutes.

Preheat a large, shallow pan over medium heat, cut the dough into 5-6 pieces and roll out into patties. Cook 2 patties at a time in the pan without oil, once golden brown on one side, flip.

If desired, spread the naan with a mixture of garlic, parsley and vegan butter.