This Gluten-Free Vegan Korma is the Ultimate Healthy Comfort Food
We’re in Miami, so we don’t really know what ‘cold’ is, but we’ve heard rumors lots of you are encountering those first truly chilly, winter-is-coming days of the year. That means warm, soothing comfort food needs to be on the menu. And, what says warm and soothing better than a rich, flavorful curry?
Even better, how about a homemade, deeply comforting gluten-free vegan curry packed with healthful veggies and sustainably sourced spices?
Hungry yet? Yeah, so are we.
Get in the kitchen and give this Vegetable Korma a try. Start with a custom curry powder blend made with top-quality spices from our friends at Burlap & Barrel (yes, it’s okay to brag that you made your own curry powder) then move on to a Korma sauce made with JOI 100% almond nutbase, aromatics and veggies. It’s a simple, crowd-pleasing way to manage even the crispest of fall nights (or cap off a day at the beach—the need for comfort food knows no bounds). Feel free to add or substitute veggies based on what needs to get used up in your fridge! Sweet potatoes, broccoli, cauliflower, celery...anything will love to swim in this delicious sauce.
Step 1: Blend Curry Powder
What’s in it:
2 TB ground Burlap & Barrel Coriander
2 TB ground Burlap & Barrel Wild Mountain Cumin
1.5 TB Burlap & Barrel New Harvest Turmeric
2 tsp Burlap & Barrel Tanga Ginger
1 tsp mustard powder
1 tsp Burlap & Barrel Cinnamon Verum
½ tsp ground Burlap & Barrel Zanzibar Black Peppercorns
½ tsp ground Burlap & Barrel Cloud Forest Cardamom
½ tsp Burlap & Barrel Silk Chili (to taste)
1/8 tsp ground Burlap & Barrel Pemba Cloves
1/8 tsp ground Burlap & Barrel stone nutmeg
How it’s made:
Mix together all spices and store in airtight container.
Step 2: Cook your Vegetable Korma
What’s in it:
¼ cup JOI almond nutbase
1 cup water
1 large onion, in chunks
6 cloves garlic
1 ½ tsp salt (plus more to taste)
3 TB olive oil or coconut oil
4 tsp curry powder (from recipe above)
2 TB tomato paste
1-2 potatoes, cubed
3 carrots, cubed
1 zucchini, cubed
1 yellow squash, cubed
1 bell pepper, cubed
½ cup green peas
How it’s made:
In a blender, blend together JOI almond nutbase, water, onion, garlic and salt until a thin puree has formed.
Heat olive oil or coconut oil over medium heat in a large saucepan, then add curry powder and tomato paste, and cook until fragrant, stirring constantly.
Add creamy onion puree to the pan and cook on medium high heat, stirring constantly, for 3-5 minutes.
Reduce to a simmer and cook for an additional 5-10 minutes.
Add vegetables in batches, beginning with those that require longer cooking times, in this case potatoes and carrots.
Simmer covered for 10 minutes and then add zucchini, yellow squash and bell peppers. Add water to thin if sauce is too thick.
Simmer covered for an additional 10 minutes (or longer as necessary until vegetables are all tender), and then add green peas as cooking time is concluding.
Taste and adjust for seasoning
Serve over basmati rice.
Ready to cozy up in the kitchen and make this super-comforting Vegetable Korma yourself? Lucky you, we’re celebrating teaming up with Burlap & Barrel with a sweet deal—order your JOI + Burlap & Barrel kit today!