This is a hearty vegetable korma curry, abundant with spices and just perfect for a cold winter’s night. This version is a healthier take on the classic. Using evaporated milk and essence instead of the usual coconut cream.
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
- Heat the oil in a large saucepan over low heat. Add the onion and cook, stirring occasionally for 5 minutes or until soft.
- Add the garlic and cook, stirring for a further 30 seconds.
- Increase heat to medium, add the garam masala, turmeric and chilli and cook, stirring for 1 minute or until aromatic.
- 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.
- 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.