Korma Kerala Buttermilk Curry – Are you in search of a luscious vegan korma sauce recipe? Well, you’re in luck because this vegan-friendly twist on the classic buttermilk korma is sure to satisfy your cravings.
I must confess, the fascinating origins of ingredients, and the rich culinary heritage left me truly inspired. Drawing from these experiences, I’ve put together my own rendition of his exquisite Kerala Curry. Just a quick tidbit for those who might be unfamiliar, Kerala is a mesmerizing state located along the Malabar coast in India.
Now, let’s get down to the recipe. While this recipe primarily focuses on the sauce, it’s incredibly versatile and can easily be adapted to incorporate an array of delectable vegetables and pulses. So, feel free to get creative and add your favorite veggies or pulses to enhance the flavors even further.
With this vegan korma sauce recipe at your disposal, you’ll be able to enjoy a wonderfully creamy and flavorful dish that perfectly captures the essence of traditional korma, all while being completely plant-based. Get ready for a culinary adventure that will leave your taste buds dancing with joy!
INGREDIENTS
- 1 white onion finely chopped
- 4 cloves garlic finely chopped
- 1 thumb-sized piece of fresh ginger finely chopped
- 2 green chilies finely chopped
- 2 birdseye chilies whole & small
- 3 bay leaves
- 1 400 g tin coconut milk
- 100 g plant-based milk
- squeeze half lemon
- 150 g of basmati rice
Spices:
- 1/2 tsp turmeric
- 1 tsp mustard seeds substitute for 1 tsp wholegrain mustard
- 1/2 tsp chili flakes optional
- 1/2 tsp sea salt
INSTRUCTIONS
- Heat a deep pan with a glug of olive oil/coconut oil, then add the finely chopped onion, chili, and ginger & fry for 6-7 minutes
- Add the finely chopped garlic cloves and fry for a further 1-2 minutes until cooked before adding the tinned coconut milk, birdseye chilies, bay leaves, and spices
- Mix the plant-based milk with the lemon juice and leave to curdle before adding to the pan allow to sit on low heat for around 10 minutes
- Meanwhile, in a pot add 150g basmati with 300ml water, and a large pinch of salt and allow to simmer with the lid on for around 10-15 minutes (it should absorb the water and be perfectly cooked and fluffy)
- Taste test the curry adding a little more salt & pepper if needed then serve up, I garnished mine with some wild garlic, but this could be replaced with fresh coriander!
