With mealtimes not only providing a great social opportunity, but also acting as the highlight to may residents’ day, we share yet another mouth-watering recipe, provided by V for Life (VfL). Follow the guide to make a delicious and creamy vegan korma.
In the world of care home catering, providing meals that are not only nutritious but also diverse and delicious is key to ensuring residents’ satisfaction and wellbeing. This is especially important as more residents adopt plant-based diets or explore meat-free options.
That’s why we’re thrilled to feature a creamy vegan korma recipe provided by Vegetarian for Life (VfL), a charity dedicated to supporting older vegetarians and vegans. Bursting with rich, aromatic spices and a velvety texture, this dish is an excellent addition to your care home menu. Designed to be easy to prepare and tailored for communal dining, it’s a meal that residents will savour while meeting their nutritional needs. Officially, korma is the nation’s favourite curry. What’s better is that you can easily vary this recipe with other seasonal vegetables… or maybe add some chickpeas?
Read on for the recipe and tips on how to bring this delightful dish to life in your care home kitchen.
Serves 4 | Vegan
Ingredients:
- 1 large onion, finely chopped
- 2 tbsp vegetable oil
- 3 fat cloves of garlic, crushed
- 1 thumb-sized piece of ginger, grated
- 1 heaped tsp each of ground cardamom, coriander, cumin and turmeric
- 75g ground almonds
- 2 peppers
- 175g green beans
- 400ml tin of coconut milk
- 2 tsp mango chutney
- 100ml water
- ½ vegetable stock cube
- 1 courgette
- 100g frozen spinach
- Salt to taste
Method:
- 1.Cut the vegetables into bite-sized pieces and set aside.
- 2.Sauté the onion over a medium heat until it begins to soften.
- 3.Add the garlic, grated ginger, dried spices and ground almonds.
- 4.Stir well for a minute until the spices are fragrant.
- 5.Add the peppers and green beans, together with the coconut cream, mango chutney, water and stock cube.
- 6.Bring to a simmer for 8–10 minutes and stir occasionally.
- 7.Add the courgette and frozen spinach and simmer for a further 5–7 minutes until the vegetables are cooked through.
- 8.Season to taste with salt.
vforlife.org.uk
