The new vegan
My introduction to korma was in a curry house on Brick Lane, east London. I was 18. Until then, I had always seen korma as the curry for people who were scared of curries, but this one was different: delicate, creamy, and with the faintest hints of cardamom and pepper. With every dip of my naan, I became addicted. Fast-forward to today, and I’m now an out-andout korma lover. I see it for what it is, not for what it isn’t, and love the subtleties, textures and nostalgic joy of this curry house staple.