Vegetable korma

Vegetable korma recipe

4 ratings

See method

  • Serves 4
  • 10mins to prepare and 40mins to cook
  • 417 calories / serving

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

Each serving contains

  • 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

Method

  1. 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.
  2. 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.

Tip

Try serving each portion with 3 tbsp cooked basmati rice.

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