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Digital Subscriptions > PlantBased > September 2019 > Midweek favourites

Midweek favourites

Per serving (642g) Calories 711, Fat 16g, Saturates 7.7g, Carbohydrate 128g, Sugars 20g, Fibre 13g, Protein 19g, Salt 2.7g

Vegetable Korma with Pilaf Rice

Serves: 4

This korma isn’t short on coconut flavour, thanks to the 5 coconut products used. This sweet and fragrant curry will be a family favourite and is a great way to get children to eat vegetables.

For the pilaf rice:

• 1 onion, finely diced

• 4 cardamom pods, crushed

• 1 tsp turmeric

• 3 bay leaves

• 6 cloves

• 1 tsp cumin seeds

• 1 tsp coriander seeds

• 400g (14oz) long g rain rice

• 600ml (2. cups) vegetable stock

For the korma:

• 1 tbsp coconut oil

• 1 onion, finely diced

• 2 cloves garlic, pureed

• 1 tbsp grated fresh ginger

• 1 tbsp garam masala

• 1 tsp coriander seeds

• 1 tsp cumin seeds

• 3 cardamom pods, crushed

• 1 tsp turmeric

• 1 head broccoli, cut into florets

• 1 sweet potato, peeled and diced

• 2 carrots, diced

• 1 red pepper, chopped

• 2 courgettes, chopped

• 50g (2oz) cashews

• 3 tbsp desiccated coconut

• 1 400ml (14oz) tin coconut milk

• 240ml (1 cup) vegetable stock

• 1 tbsp coconut sugar

• 3 tbsp coconut flour

1 Firstly for the pilaf rice, add all the ingredients into a saucepan and bring to the boil, turn down to simmer and cook for 15-20 minutes until the liquid has absorbed and the rice is cooked.

2 To make the korma, add the coconut oil to a saucepan over a medium-high heat, then add the onion, garlic, ginger, garam masala, coriander seeds, cumin seeds, cardamom pods and turmeric and cook for 2-3 minutes until the onion begins to soften and the spices become fragrant. Then add the broccoli, sweet potato, carrots, red pepper, courgettes and cashews and cook for 2-3 minutes until the vegetables are well covered in the spices, then add the desiccated coconut, coconut milk and vegetable stock and cook for 15-20 minutes until the sauce begins to thicken slightly and the vegetables are cooked, then add the coconut sugar and coconut flour and cook for 1-2 minutes until the sauce has thickened, season to taste.

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About PlantBased

Here at PB HQ, we believe that cooking delicious, vegan food should be easy. Whether you’re holding a Saturday night get together with friends, or you’re looking for a budget-friendly, midweek meal that will please the kids, we want you to be inundated with choice. That’s why we’re proud to introduce a new layout to PlantBased magazine, to make it quick and easy to find the recipe you’re after. We’ve still packed in your favourite features, such as Dr Greger’s articles on his most recent breakthroughs, and reports from Viva! Health, but we’ve rearranged our exclusive plant-based recipes into five categories: breakfast and brunch, lunchtime meals, midweek favourites, something for the weekend, and sweet treats. This month, we'd recommend trying our Sweet Potato Pancakes (p38), Cajun Steak and Rice (p62) and Piña Colada Panna Cottas (p101) – we promise you won’t regret it! On page 18, we look at how the food we eat can affect how we feel based on our dosha. Are you a vata, pitta or kapha? Try our fun quiz (p20) to see what your dominant dosha is, and how you can adapt your diet to suit your body type. Likewise, we celebrate Organic September on page 12, as we look at how eating a pesticide-free diet can benefit not only your health, but the environment, too. Enjoy the issue!