Vegetable korma recipe

  • Serves 4
  • 10mins to prepare and 40mins to cook
  • 417 calories / serving
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Peel and chop the onion and sweat in the oil over medium low heat for 5 minutes or until soft and transparent.  Meanwhile, peel and crush the garlic cloves, halve, de-seed and finely chop the chilli and peel and finely chop the ginger. Turn the heat up to medium high, add all these to the pan and stir for two minutes, then add the korma curry paste and stir for another minute.

Peel the potatoes and cut into bite-sized cubes and break the broccoli into small florets. Add to the pan and stir, then stir in the green beans, sweetcorn and the coconut milk. Bring to a simmer, cover and cook for 30 minutes or until everything is tender. Season to taste and serve garnished with the coriander leaves.


Try serving each portion with 3 tbsp cooked basmati rice.

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  • Ingredients

  • 1 large onion
  • 1tbsp groundnut oil
  • 2 cloves garlic
  • 1 red chilli
  • 3cm piece fresh ginger
  • 100g korma curry paste
  • 800g sweet potatoes
  • 125g broccoli
  • 200g frozen sweetcorn kernels
  • 125g green beans
  • 400ml reduced fat coconut milk
  • freshly ground black pepper
  • salt
  • Energy 1760kj 417kcal 21%
  • Fat 16g 22%
  • Saturates 8g 39%
  • Sugars 21g 23%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 63.1g Protein 8.5g Fibre 12.6g


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