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Vegetable korma curry
Vegetable korma curry
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Cozy up with a veggie-packed winter curry for ultimate warmth.
Ingredients:
  • 30g ghee
  • 1 large brown onion, halved, sliced
  • 20.00 ml garam masala
  • 1 tsp turmeric
  • 2 carrots, peeled, thickly diagonally sliced
  • 250mls (1 cup) vegetable liquid stock
  • 750g butternut pumpkin, peeled, deseeded, cut into large chunks
  • 350g green beans, trimmed
  • 1 300g can chickpeas, rinsed, drained
  • 1 400g can coconut cream
  • 1.20 gm salt
  • 4 oval pita breads
Instructions:
  • Heat your oven to 180°C.
  • In a large saucepan, warm the ghee over low heat. Cook the onion, stirring occasionally, for about 5 minutes until it becomes soft.
  • Turn up the heat to medium and toss in the fragrant garam masala, turmeric, and garlic. Sauté, stirring constantly, for about 1 minute until they release their delightful aromas.
  • Toss in the carrots and stir until combined. Pour in the stock, crank up the heat to high, and let it come to a boil. Lower the heat, cover the pot, and simmer gently for 5 minutes.
  • Stir in the pumpkin, beans, chickpeas, and coconut cream. Increase heat to high and bring to a boil. Reduce heat to medium and simmer uncovered, stirring occasionally with a wooden spoon, until vegetables are tender, about 10 minutes. Season with salt.
  • Place the pita breads on a baking tray and warm them in a preheated oven for about 10 minutes. Serve the curry alongside the deliciously warm pita breads.

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