• Vegetable Korma Recipe


    2 Cups of Vegetable Stock
    1 Fennel Bulb, cut
    2 Zucchini, cut into rounds
    1 Cup of Broccoli Florets
    9 Almonds, sprouted
    2 Tbsp. of Ghee or Coconut Oil
    2 Tbsp. of Alchemy Korma Powder
    2 Tbsp. Leeks, finely chopped
    3 Dates, chopped
    1 Can of Coconut Milk
    2 Tbsp. Cilantro, chopped
    3 Tbsp. Plain Yogurt
    Salt & Pepper, to taste

    1. Using a coffee or spice grinder, grind the almonds into a meal. Be careful not to grind too much or you will have butter.

    2. Heat ghee or coconut oil over low heat. Add the korma powder and cook, stirring until fragrant, about 3 minutes. Add the ground almonds & leek. Cook 3-4 more minutes. Pour in the stock, chopped dates and coconut milk, stir. Add the vegetables and simmer 8-10 minutes.

    3. Stir in yogurt, salt and pepper. Garnish with cilantro and serve immediately.

    *You can add chicken or tofu for more protein.


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