Korma curry with naan

Duration: 75 mins

Difficulty: Medium

Made by: Mary

Marie is studying in Regensburg, but her great passion is her food blog (@lesoulfoodist). A few years ago she went on a big trip around the world and was particularly fond of Asian cuisine, which also goes well 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 easily veganized with a little experimentation!

Ingredients

3 Portions

400g planted.curry
1 tbsp rapeseed oil
1 onion
1 clove of garlic
25g Ginger
150g Cashews
20g Coconut oil
1 teaspoon cumin
1 teaspoon Curry powder
1 teaspoon Hot peppers
1 teaspoon cardamom
1 teaspoon turmeric
1 teaspoon Salt
1 teaspoon Garam masala
1/2 tsp Chili flakes
3 tbsp Tomato paste
3 tbsp maple syrup
200ml Water
500ml vegan cream
Optional: Plant-based yogurt (unsweetened), fresh parsley

Naan bread

320g Flour
4g dry yeast
1/2 tsp Salt
1/2 tsp Sugar
60g vegan yogurt (unsweetened)
1 tbsp neutral oil
115ml lukewarm water
Optional: 1 tablespoon vegan butter, fresh parsley, 1 clove of 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 let roast for 2 minutes.

Add the tomato paste and maple syrup and fry 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, non-stick pan and then stir them into the curry.

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

If necessary, stir in vegan yogurt and serve with fresh parsley.

For the naan bread, mix all the 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 it rise in a warm place for about 30 minutes.

Preheat a large, flat pan over medium heat, cut the dough into 5-6 pieces and roll out into flat cakes. Fry 2 flatbreads at the same time in the pan without oil. As soon as they are golden brown on one side, turn them over.

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