CURRYKITS RECIPE
Korma
A mild, creamy curry with ground cashews, coconut milk and butter.
Prep time~15 mins
Cook time~1 hr
Total time~1 hr 15 mins
Servings4
Times are estimates based on the method. Cooking time varies with your choice of protein or vegetables.
- Serves 4
- Heat: Mild
Serving suggestion. Add the fresh ingredients listed below.
Your shopping list
Add these ingredients to your CurryKits kit:
- 400g Chicken, Lamb, Beef, Prawns or Vegetables of choice
- 1 Medium Onion (≈100g), finely chopped
- 1–2 Medium Tomatoes (≈150g), chopped
- 50g Ground Cashews
- 250ml Coconut Milk
- 20g Butter
- 1–2 Tsp Sugar (5–8g, optional)
- 2 Tbsp Oil
- 100ml Water or Stock
- Fresh Coriander, chopped (Garnish)
Allergen information
CONTAINS MUSTARD, NUTS, MILK, CRUSTACEANS (IF USING PRAWNS)
This is the recipe-card allergen wording and includes ingredients you add. Check the labels of your chosen ingredients.
Cooking method
- Toast Whole Spices
Heat oil on medium heat. Add the whole spices and fry for 30 seconds until fragrant. - Cook The Onions
Add the onion and cook for 12–15 minutes until golden. - Add Garlic & Ginger
Stir in the garlic & ginger paste and fry for 1–2 minutes. - Add The Spice Mix
Stir in the Korma Spice Mix with a splash of water. Cook gently for 1 minute. - Build The Sauce
Add the tomatoes and cook for 8–10 minutes until thickened. - Simmer Until Cooked
Add your chosen meat or vegetables, ground cashews, and the water or stock. Simmer until cooked through. - Finish & Serve
Stir in the coconut milk, butter, and sugar (if using). Simmer gently for 3–5 minutes, adjust sweetness to taste, then garnish with fresh coriander and serve.
The kit behind this recipe
Your full Korma CurryKit includes the flavour essentials:
- 20 g Korma Spice Mix
- 20 g Garlic & Ginger Paste
- Whole Spice Mix
Presented with a recipe card in a reusable hessian bag. Add the fresh ingredients from the shopping list above.
Storage: Store in a cool, dry place.
Leave a comment