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10 minutes
20 minutes
30 minutes
- 18.40 gm oil
- 1 onion, cut into wedges
- 250g butternut pumpkin, chopped roughly
- 60ml curry paste
- 125ml vegetable stock
- 125ml cream
- 125.00 ml cauliflower flowerets
- 1 bunch broccolini, cut into 5cm lengths
- 100g green beans, trimmed
- 60g pea
- 62.50 ml coarsely chopped coriander
- toasted slivered almonds, to serve
- In a large deep frying pan over medium heat, sizzle onion and pumpkin for 10 minutes until golden. Mix in curry paste and cook for 1 minute. Gently pour in stock and cream, then stir well.
- Combine cauliflower, broccolini, and beans in the pot and simmer for 10 minutes. Then, mix in peas and coriander and continue cooking for an additional 2 minutes. Serve the flavorful korma topped with crunchy almonds.
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