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!

Ingredients Breakdown

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.

Serving Suggestions

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.

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Kerala Creamy Korma Recipe

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. This recipe is for the sauce but can be adapted to add lots of delicious veggies and pulses!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings 2 people

Ingredients

  

• 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

Spices:

• 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

Instructions

 

• 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!