Navratan meaning ‘nine gems’ refers to the nine veggies typically found in this curry. Try different vegetables to find your favourite combination.
Ingredients
- 1 tablespoon ghee or peanut oil
- 1 onion, sliced
- 1/3 cup korma curry paste
- 100g unsalted cashews, ground
- 1 teaspoon ground chilli powder
- 13/4 cups Massel vegetable liquid stock
- 400g potatoes, peeled, cut into 2cm pieces
- 800g vegetables, cut into 2cm pieces
- 1/2 cup thick natural yoghurt
- 1/2 cup cream
- naan bread, to serve
Method
- Step 1Heat ghee or oil in a large saucepan over medium heat. Add onion and cook for 3 to 4 minutes or until browned.
- Step 2Add curry paste, cashews and chilli. Cook, stirring, for 1 minute. Add stock and potatoes. Bring to the boil. Reduce heat and simmer, covered, for 15 minutes.
- Step 3Add vegetables. Combine yoghurt and cream. Stir into curry. Simmer, covered, for 10 minutes or until vegetables are tender. Serve with naan bread.
- High fibre
- Low carb
- Lower gi
- Vegetarian
Nutrition
2453 kj
Energy
37g
Fat Total
14g
Saturated Fat
19g
Fibre
16g
Protein
51mg
Cholesterol
1710.39mg
Sodium
14g
Carbs (sugar)
38g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Louise Lister
- Publication: Super Food Ideas
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