Roasted Red Pepper and Chickpea Korma

Vegan korma
Credit: Taken from Go Vegan by Marleen Watson-Tara

A beautiful, fragrant vegetable chickpea curry with korma spices, made creamy with rich coconut cream and perfectly roasted pumpkin pieces. Served with saffron-scented rice, this is a mellow-spiced and vibrantly coloured dish perfect for the whole family…

Taken from the book Go Vegan, by Marleen Watson-Tara, and we have two copies to give away between Aug 11-17 2020!

Serves: 4-6
Cooking time: 30min

  1. In a heavy-based pan, warm a splash or two of filtered water.
  2. Add the red pepper, sea salt, cumin seeds, turmeric, and mild curry powder, along with the onion, garlic, ginger and shoyu. Cook over low-medium heat for 5–8min. Transfer the mixture to a high-speed blender along with the coconut cream, nutritional yeast and paprika. Blend to a cream.
  3. Transfer the mixture back to the pan and add the chickpeas and ume paste. Mix well, cover and cook for 15min on a low heat.
  4. Add the kuzu and stir continuously until the mixture thickens. Stir in the lime juice and watercress. Garnish with fresh coriander. Serve with white fluffy basmati rice and a choice of side dishes if desired.

To cook the rice:

  1. Using a strainer, rinse the rice under cold running water. Soak in a large bowl of filtered water for 1hr.
  2. Drain and transfer to a heavy-based pot and add the salt. Pour 3 cups of boiling filtered water over the rice. Spread the saffron threads on top and cook over a medium-high heat. When the water starts boiling and steaming, cover the pot tightly with a heavy lid so that no steam escapes. Turn down the heat to just above its lowest setting, and let the rice cook for 15min undisturbed.
  3. Allow the rice to stay covered for another 5min before removing the lid. Transfer to a large bowl. Fluff the rice and serve.