SpiceTheWorldBreadcrumbs | 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. |