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Vegan Seafood Korma

The taste of the ocean in a mild curry sauce, amazing

heat heat

Serves 4 (Estimated) Rating 4/5

4 stars

Prep Time 10 Minutes Cooking Time 20 Minutes

Photo soon folks

May contain crustaceans May contain molluscs


4 Tablespoons Vegetable Oil
2 Cloves
2 Cardamom Pods
4 Tablespoons Almonds
4 Tablespoons SpiceTheWorld Masala Gravy
1 Teaspoon Ground Cumin
1 Teaspoon Coriander
½ Teaspoon Chilli Powder
175 Millilitre Coconut Milk
150 Millilitre Single Cream
2 Tablespoons Butter
10 Vegan Scallops
100 Gram Vegan Squid Rings
10 Vegan Prawns
10 Vegan Mussels
Salt, to taste
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.