Creamy Pumpkin Korma Curry

Method

1. Soak the cashews in boiling water for 10 minutes.
2. Heat the oil over medium heat in a large saucepan. Add the onion and sauté for 5-6 minutes. As the onions are cooking, drain the cashews and combine in a blender with the So Good Oat Extra Creamy. Blend until smooth. Set aside to use.
3. Add the garlic and ginger to the onions and stir to prevent catching. Add the ground spices and herbs and stir to combine. Once the spices are combined and begin to smell fragrant add the tomato paste and mix through. Add the vegetables and stir to coat in the sauce, pour over the cashew cream and continue to stir through while also adding the stock. Bring the mixture to the boil and then lower heat and cover. Simmer for 20 minutes, stirring every 5-10 minutes to prevent the sauce from burning on the bottom of the pan. Once the vegetables are soft. Season to taste.
4. Serve over brown rice, topped with a dollop of plant-based yoghurt and fresh coriander.