Click to Print Vegan Seafood Korma The taste of the ocean in a mild curry sauce, amazing Serves - 4 Heat 2 (1-5) Rating - 4 (1-5) Prep Time 10 Minutes Cooking Time 20 Minutes Ingredients 4 tbsp Vegetable Oil 2 Cloves 2 Cardamom Pods 4 tbsp Almonds 4 tbsp SpiceTheWorld Masala Gravy 1 tsp Ground Cumin 1 tsp Coriander ½ tsp Chilli Powder 175 ml Coconut Milk 150 ml Single Cream 2 tbsp Butter 10 Vegan Scallops 100 g Vegan Squid Rings 10 Vegan Prawns 10 Vegan Mussels Salt, to taste Method Heat half the oil in a pan. Sauté the cloves and cardamoms for a minute until the spices sizzle. Add the ground almonds and coriander and chilli powder and sauté for a further 2 minutes. Add the coconut milk and simmer for 3 – 4 minutes. Then add the single cream and salt and pepper to taste. Heat the remaining oil and the butter in a pan. Sauté the seafood pieces one type after the other, for 1 – 2 minutes, to seal and sear. Remove each batch with a slotted spoon before adding the next. Set aside until required. Bring the sauce to a simmer. Add the seafood elements Simmer for 4-5 minutes or until completely cooked.