Korma is one of my favourite curries. Normally it is quite rich, but this vegan korma curry is lighter and lower in fat than usual, using just enough coconut cream, cashews and plant based yogurt to create the creamy korma sauce.
The other day we watched Rebecca Pawsey make a mango cake on her YouTube channel. It just looked so easy and so delicious. The recipe had come from the wonderful blog Blend With Spices and we just had to make and share it. The wonderfully simple base recipe got me thinking about how I could switch things up to make it more tropical and replace the oil! So this mango and passion fruit switch up of Blend With Spices recipe was born!
I am seriously addicted to Ethiopian Red Lentil Stew and have been looking at different ways I could use the Berbere spice blend which is the base of this stew in new ways. That’s how these burgers were born. They are spicy, rich and bitey, and provide a massive flavour punch.