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Vegetable korma curry
Vegetable korma curry
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indulge in a flavorful vegetable korma curry for a healthy veggie fix.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 brown onion, cut into wedges
  • 75g curry paste
  • 2 large ripe tomatoes, coarsely chopped
  • 500g butternut pumpkin, cut into 3cm pieces
  • 1/2 cauliflower, cut into florets
  • 125ml vegetable stock
  • 125ml thickened cream
  • 1 broccoli, cut into florets
  • 100g green beans, cut into 5cm lengths
  • 20g almond
  • Steamed basmati rice, to serve
  • Natural yoghurt, to serve
Instructions:
  • In a large deep frying pan over medium heat, heat the oil until shimmering. Sauté the onion for about 5 minutes until lightly golden. Stir in the curry paste and cook for 1 minute until fragrant.
  • Combine the tomato, pumpkin, cauliflower, stock, and cream in a pot. Bring to a boil, then reduce heat and simmer for 15 minutes until the tomato breaks down and the pumpkin is nearly tender, stirring occasionally.
  • Combine the broccoli and beans with the tomato mixture and cook for 5 minutes, stirring occasionally, until the broccoli is tender.
  • Divide the vegetable korma into serving bowls, garnish with almonds and coriander leaves, and enjoy with steamed rice and natural yoghurt.

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