To korma or not to korma is the real question

Our vegan Cashew Korma paste adds flavour without adding spice. Here's ten (actually more) things you can cook with it!

You’ve purchased our Cashew Korma paste (or you haven’t and you’re eyeing it up). But, what will you cook? This handy guide has plenty of options!

1. Don’t cook it at all, use it as a dip!

Customers we meet at the farmer’s market tell us this is their favourite way to eat our Cashew Korma. Simply dip in your preferred vegetable stick or cracker and you're ready to go. If you prefer a fancier canape, you can spread it on a cracker and top with some microgreens.

2. Chicken Korma

Go classic and make a creamy korma. The easiest way to make this is actually in the oven! Start by marinating chicken thighs with the korma paste, allowing the flavour to seep in for 3-4 hours. You can do this to whole chicken thighs for visual appeal or cut them into smaller chunks - it’s upto you. Line your thighs into a baking dish, cover with foil and allow to cook in the oven at 180 degrees for about 30 minutes until they are tender. Pop the tray out and allow it to cool briefly. Now, stir through 4–7 dollops of room-temperature thick yoghurt into the pan juices to create a sauce. Your chicken korma is ready! If you’re making a vegetarian version with tofu then cook it in the pan instead.

Serve by itself with some roti or as part of a rice or quinoa bowl.

3. Beef (or tofu) and Broccoli Korma Stirfry

Indian-ise your typically Chinese Beef & Broccoli stir fry. Start by adding 3-4 dollops of the Cashew Korma paste. Add in your beef strips and mix thoroughly. Season with salt and sprinkle in some water. Allow the beef to cook. When it’s almost done, add in your broccoli. Cover and allow the broccoli to steam briefly in the pan juices. Serve hot alongside a bowl of steamed rice. You can also mix up this stir-fry by adding peas and corn instead of broccoli.

4. Korma Mince (Kheema)…and Shepherd’s Pie

The cost of living is biting everyone, and we’ve started cooking with a lot more mince to make our meat go further. Eating the tomato-based mince has already gotten old, and if that’s the case for you, too, you can mix it up by adding a few dollops of Korma paste to your mince preparation.

And why stop there? You can also change how you make Shepherd’s Pie and have some Korma Kheema on the bottom layer for a completely different flavour.

5. Korma White Sauce (to jazz up ALL your baking)

Add a bang of flavour to your white sauce. Normally, white sauce is made by whisking together flour, milk, salt, pepper (and perhaps cream) over low heat. But, how about skipping that pepper and adding in 1-2 tbsp of our Cashew Korma paste? But, how about skipping that pepper and adding in 1-2 tbsp of our Cashew Korma paste? You’d get a lovely hint of spice in your baking and it would give whatever bake dish you’re cooking a new kind of mmmm without it overpowering the dish.

You could even combine 4 and 5 together and make a Korma Lasagna (I won’t tell the Italian food mafia ;)

6. Korma Nuggets

Are your children’s food choices limited to nuggets and sausages? If you nodded yes, then try making some Korma chicken nuggets! All you need is boneless chicken, our Korma paste, some flour, eggs, and crumbs. They are perfect for introducing new flavours in a safe nuggety format. Added bonus, you will actually like eating these ones too!

Here’s a quick video I made showing how

7. Prawn Bianco Pizza Indian Style

Every few weeks, I get tired of chucking leftovers on a pizza base and hiding them under a small mountain of cheese. For those special nights, I make a Prawn Bianco Pizza

A more traditional Bianco recipe calls for a base sauce of ricotta, garlic and olive oil followed by mozzarella and then more cheese if you fancy. I like to mix in 2 big dollops of Korma paste into the ricotta cheese and have that on the base.

Top it with prawns that have been pan-fried in olive oil with fresh garlic. Add more cheese and cook. My mouth is watering just typing this!

8. Korma Biryani

Start by making a Chicken Korma (2). Cook some steamed white rice while the chicken is cooking. Now, layer that biryani.

Start with some chicken gravy at the bottom. Then rice. And chicken. Then some birista onion, fried cashews and some coriander (optional). Repeat until your saucepan is full. Cover with foil and a glass lid and allow the whole thing to cook on low heat in the oven. Serve the biryani hot with some yoghurt raita.

This video shows how easy it is to make this family feast.

9. Air-Fryer Korma Paneer

This Korma Paneer is my go-to party starter or side when I need to jazz up a boring meal.

Start by cutting your paneer into small pieces and soak it in some hot water for 10 minutes. Drain the water. Add 2-3 tbps of the Korma paste to the paneer and mix together ensuring all paneer pieces have some korma on it. Pop this into your air-fryer, ensuring the pieces are spread out. Now, air-fry for 5 minutes on 160 degrees.

Give it a toss and air-fry for another 3 minutes until golden brown. Enjoy with just about everything!

10. Korma Roast

Like the Chicken Korma, you can rub the Korma paste onto a whole Lamb Leg, some Brisket, Ribs or even Beef Strips. Cook your meat as you normally would.

Enjoy the roast meat inside a sandwich or with roast vegetables in a couscous salad!

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Need more ideas?

We are always exploring what else we can cook with our Cashew Korma paste. Here’s some more:

• Korma Kofta (meatballs made with Korma paste). You could even dunk these into some Korma curry for a richer flavour

• Spring Rolls stuffed with Korma mince

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What have you cooked?

If you’ve cooked something else, tell me! We’d love to add it to our master list. Drop me a comment below or send me an email.