Korma Kerala Buttermilk Curry
Looking for a creamy vegan korma sauce recipe? This vegan friendly version of a buttermilk korma will hopefully do the trick.
This recipe is heavily inspired by Chef Cyrus Todiwala who I had the pleasure of meeting on a campaign with Tilda Rice. Learning about the different states within India, the origins of ingredients and recipes, I was inspired to pull together this version of his Kerala Curry. *For those of you who don’t know Kerala is a state on the Malabar coast in India
This recipe is for the sauce but can be adapted to add lots of delicious veggies and pulses!
Green Chillies- Using green chillies instead of red will help give a beautiful flavour without adding too much heat.
Mustard Seeds- These are such a key ingredient to this dish, giving a depth to the sauce. If you don’t have mustard seeds you can sub for 1 tsp wholegrain mustard but definitely recommend buying the seeds for future curries.
Ginger- Adding four cloves will make sure this recipe has loads of flavour. You can finely chop or mince the garlic.
Basmati Rice – I’ve served this sauce with basmati rice. To give the rice a little flavour season with salt, pepper, chilli flakes. A good tip is to add 2 bay leaves to the pot whilst it boils.
Naan- Serving up fresh fluffy garlic naans
Wild Garlic – When making this recipe wild garlic was in season which was used to garnish the dish. This is completely optional but feel free to garnish with fresh coriander.
Kerala Creamy Korma Recipe
- 1 white onion finely chopped
- 4 cloves garlic finely chopped
- 1 thumb sized piece of fresh ginger finely chopped
- 2 green chillies finely chopped
- 2 birdseye chillies whole & small
- 3 bay leaves
- 1 400 g tin coconut milk
- 100 g plant based milk
- squeeze half lemon
- 150 g of basmati rice
- 1/2 tsp turmeric
- 1 tsp mustard seeds substitute for 1 tsp wholegrain mustard
- 1/2 tsp chilli flakes optional
- 1/2 tsp sea salt
- Heat a deep pan with a glug of olive oil / coconut oil, then add the finely chopped onion, chilli and ginger & fry for 6-7 minutes
- Add the finely chopped garlic cloves and fry for a further 1-2 minutes until cooked before adding the tinned coconut milk, birdseye chillies, bay leaves and spices
- Mix the plant based milk with the lemon juice and leave to curdle before adding to the pan and allow to sit on a low heat for around 10 minutes
- Meanwhile in a pot add 150g basmati with 300ml water, large pinch of salt and allow to simmer with the lid on for around 10-15 minutes (it should absorb the water and be perfectly cooked and fluffy)
- Taste test the curry adding a little more salt & pepper if needed then serve up, I garnished mine with some wild garlic, but this could be replaced with fresh coriander!