Vegan Korma Curry

Ingredients

• 1 eggplant
• 750 g butternut squash flesh
• 250 g cauliflower
• 1 Red Onion
• 2 tbsp olive oil
• Salt
• 0.5 tbsp mild curry powder
• 15 g ginger root
• 2 cloves garlic
• 2 tsp ground cumin
• 1 tsp turmeric powder
• 0.5 tsp mild chili powder
• 200 g brown lentils
• 750 ml vegetable broth
• 200 ml coconut milk
• 2 tbsp almond slivers (15 g each)
• 1 handful coriander (5 g)
• 2 tbsp Lime juice

Instructions

1. 1.

   Clean, wash, and roughly cube the eggplant with the butternut squash flesh. Clean, wash, and cut cauliflower into florets. Peel and dice the onion. Toss everything with 1 tbsp olive oil, a pinch of salt, and curry powder on a baking sheet and roast in a preheated oven at 200 °C (180 °C fan) for about 20 minutes.

2. 2.

   Meanwhile, peel and finely dice ginger and garlic. Heat remaining oil in a pot. Sauté the aromatics for 2–3 minutes over medium heat. Add spices and lentils, simmering gently for 3 minutes. Add broth and coconut milk, bringing to a boil then reducing to a gentle simmer for about 10 minutes. Stir in the roasted vegetables and continue simmering for another 15 minutes.

3. 3.

   During this time, toast almond slivers in a hot dry pan over medium heat for 3 minutes. Rinse, pat dry, and chop coriander. Season the vegan korma curry with lime juice and salt, serve in deep bowls, sprinkle with almonds, and garnish with coriander.