Best Vegan Korma with Pumpkin & Peach

This pegan (paleo and vegan friendly) Autumnal Korma is an inspiration from my many trips to London, which undisputedly boasts some of the best Indian food outside of the subcontinent. Pumpkin and Peach are seasonal ingredients we can easily find in the markets around September and October mainly, and with the mix of vegetables and spices, you can have a cosy and warm creamy dairy-free and grain-free Korma that helps our bodies naturally detoxify.

I’ve never been to India, and I wish one day I will be able to taste all the variety of traditional dishes it has to offer. But in the mean time, I played around with vegetables I could find easily in my local store and Garam Masala spices.

The spices and Garam Masala mixture, combined with the creaminess of the pumpkin and the sweetness of the peach, really offsets each other.

The Hindi word Garam refers to “hot” and Masala to “blend of spices”, used in Ayurveda medicine to elevate the body temperature and improve body digestion.

It is important to toasts the spices on the pan to release the flavours and aromas

Autumnal Vegan Korma with Pumpkin & Peach Recipe:

Serves 4

• 2 Tbsp EVOO
• 1 onion
• 3 garlic cloves
• grated ginger
• 1 + 1/2 Tbsp tomato paste

In a (big) pan add 2 Tbsp EVOO and 1 onion chopped, when gold, add 3 grated garlic cloves and 1 little chunk of grated ginger, 1 + 1/2 Tbsp tomato paste (or 3 Whole Peeled Tomatos (from a can if you want)), and 1/3 cup water. Stir and let it cook for another 3 min.

Add the spices now:

• 2 Tbsp curry powder
• 2 Tbsp Garam Masala
• 1tsp cumin powder
• 1tsp turmeric powder
• ½ tsp chilli flakes
• pinch of sea salt to taste.

Meanwhile: Blend

• ½ cup cashew nuts,
• 2 Tbsp coconut flakes (unsweetened)
• 1 cup coconut milk (from a can)
• 1 tsp curry powder
• ½ lime juice
• salt to taste until you get a smooth paste.

Add the mix to the pan and shimmer with ½ Cauliflower, ½ Broccoli, 2 cups Mushrooms, 2 cups Pumpkin little squares, 2 Peaches little squares (without skin), 1/3 cup sultanas, 2 kafeer lime leaves & ½ lime juice.

Add more coconut milk to cover the veggies if neccesary. Shimmer and stir often for 15-20 min (you want the veggies cooked-tender).

Garnish with chopped coriander leaves and more cashew nuts.

But do not forget to make the perfect combination to this korma! the easiest Pegan Indian Naan Bread with garlic and smoked paprika dressing.

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XO Bea