This aromatic, curry-like dish is made with cashews, onions and tomatoes. Served with naan or rice, it brings a piece of India to the plate. Our version with jackfruit is low in calories and vegan (vegetarian with ghee) and very aromatic.
Ingredients Korma:
For the paste:
- 200 g Lotao Jackfruit Natural
- 200 g onions
- 100 g tomatoes
- 50 g cashews
- 2 cloves of garlic
- ½ tsp turmeric
- ½ tsp Garam Masala
- ½ bunch fresh coriander, chopped
- Ghee and sunflower oil for frying
- Salt and coconut milk to taste
- Rice of your choice
Preparation:
- Heat a small pot of water. Quarter half of the onions and add them to the boiling water. Cut the tomatoes into the bottom and add them as well.
- After a short time, remove the tomatoes, rinse them with cold water and peel them. As soon as the onions are soft, remove them from the water and put the onion water to one side for later.
- Process soft-boiled onions, tomatoes and cashews into a paste using a hand blender or food processor – add a little onion water while blending.
- Heat the pan with a little oil and fry the remaining onions in it. Add the finely chopped garlic and the spices and fry briefly.
- Drain the jackfruit pieces, add them and fry for 5 minutes.
- Add the onion-tomato paste and some of the onion water if necessary. If you like, add some coconut milk to make it even creamier.
- Simmer on low heat for 20-25 minutes. Season with salt before serving and garnish with coriander on the plates.
- Serve the jackfruit korma with rice of your choice and naan. Enjoy!
Leave a comment