Breadcrumbs | Aubergines with Chilli and Ginger | Tofu Biryani | Garlic Naan Bread | Green Curry Paste | Spicy Buffalo Cauliflower Wings | Ginger Ale | Chickpea Vindaloo | Vegan Seafood Korma |
Vegan Seafood Korma
The taste of the ocean in a mild curry sauce, amazing


Serves 4 (Estimated) Rating 4/5

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. |