Indian Soya Korma with Rice
Indian Soya Korma with rice
4 servings
40 minutes
Ingredients
- 200 g soy medallions/soy chunks
- veggie broth
- 250 g rice
- 1 tsp salt
- 2-3 tbsp coconut oil
- 50-100 g almond flakes (for decoration)
sauce
- 1 onion
- 2 cloves of garlic
- 30 g ginger
- 2-3 tbsp coconut oil
- 1 tsp salt
- 1 tsp paprika powder
- 1.5 tsp curry powder
- 1 tsp garam-masala
- 1 tsp cardamom
- 1 tsp turmeric
- 2 tbsp of agave syrup
- 2 tbsp tomato paste
- 500 ml plant-based cream
- 400 ml veggie broth
- 150 g plant-based yogurt
- 100 g cashew nuts
- salt&pepper
Instructions
- Place soy medallions in a bowl and cover with hot veggie stock. Let soak with the lid on for approx. 15 minutes, then drain and press out as much liquid as possible.
- Heat salted water in a large pot and prepare the rice according to the package instructions.
- Peel and dice the onion, ginger, and garlic.
- Heat 2-3 tbsp of coconut oil in a large, high pan and fry the soy medallions or soy chunks for 5-10 minutes until brown. Then remove the soy chunks from the pan.
- Use the same pan again and heat another 2-3 tablespoons of coconut oil. Sauté the onion, ginger, and garlic for 2-3 minutes.
- Add all spices and roast for 1-2 minutes.
- Add the agave syrup and tomato paste and roast for another 1-2 minutes.
- Now add the plant-based cream and veggie stock and let simmer for 5 minutes. Now puree the sauce and add the plant-based yogurt.
- Transfer the soy medallions back to the pan. Chop the cashews and add them as well. Stir and season again.
- Serve the soya korma with rice and garnish with almond flakes.
