Vegetable Korma Curry

By May 25, 2016 Recipes

Vegetable Korma Curry

1 teaspoon olive oil

1 large brown onion, sliced

2 cloves garlic, crushed

1 tablespoon garam masala

1 teaspoon turmeric powder

1 red chilli, finely chopped (optional)

2 carrots (unpeeled), sliced

1 cup vegetable stock

750g butternut pumpkin, cut into large chunks

350g green beans

1 300g can chickpeas, rinsed and drained

1 can evaporated skim milk

1/4 teaspoon coconut essence



  1. Heat the oil in a large saucepan over low heat.  Add the onion and cook, stirring occasionally for 5 minutes or until soft.
  2. Add the garlic and cook, stirring for a further 30 seconds.
  3. Increase heat to medium, add the garam masala, turmeric and chilli and cook, stirring for 1 minute or until aromatic.
  4. Add carrots and stir well. Add stock, increase heat to high and bring to the boil.  Reduce heat to low and cook, covered for 5 minutes.
  5. Add the pumpkin, beans, chickpeas, evaporated skim milk and coconut essence. Increase heat to high and brink to the boil.  Reduce heat to medium and simmer, uncovered, stirring occasionally with a wooden spoon, for 10-15 minutes or until vegetables are tender.


Serves 6.

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