Root Vegetable Korma with Basmati Rice

Root Vegetable Korma with Basmati Rice

3.5 15 ratings

Prep. 20 min

Total 1 h 45 min

6 portions

Ingredients

potatoes peeled, cut in pieces (4 cm)
400 g
butternut squash peeled if desired, cut in pieces (4 cm)
500 g
carrots peeled, cut in pieces (4 cm)
150 g
vegetable oil plus 30 g
1 Tbsp
ground black pepper
½ tsp
fine sea salt
3 tsp
green cardamom pods
7
poppy seeds
1 ½ tsp
cloves
2
brown onions quartered
250 g
raw cashew nuts
50 g
blanched almonds
50 g
bay leaf
1
fresh root ginger peeled, cut in round slices (2 mm)
20 g
garlic cloves
3
fresh green chilli halved, deseeded if desired
1
ground turmeric
½ tsp
ground nutmeg
½ tsp
water
1000 g
basmati rice
220 g
cumin seeds
2 tsp
tinned coconut milk
400 g

Difficulty

medium

Nutrition per 1 portion

Sodium 1250.4 mg

Protein 10.2 g

Calories 2305.6 kJ / 551.1 kcal

Fat 23.6 g

Fibre 9.1 g

Saturated Fat 8.5 g

Carbohydrates 79 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Plant-based Around the World 15 Recipes
UK and Ireland

You might also like...

Cashew Cheese Pasta with Broccoli

40 Min

BBQ Jackfruit Burritos

45 Min

Massaman Curry with Jasmine Rice

1 Std.

Satay Tofu Kebabs

1 Std. 5 Min

Smoky Paprika Rub

5 Min

Vegan Chickpea and Mushroom Stew

30 Min

Red Lentil, Kale and Rosemary Pasta

30 Min

Sweet and Sour Tofu with Un-fried Rice

2 Std. 5 Min

Vegan Lentil Lasagne

2 Std. 20 Min

Vegan Mushroom Masala with Chilli and Turmeric

25 Min

Mushroom Wellington

2 Std. 20 Min

Black-eyed Bean Stew with Vegetables

2 Std. 10 Min