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Vegetable Korma Curry

By May 25, 2016 April 3rd, 2020 Recipes
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.  

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

Ingredients

  • 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

Method

  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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