- 0:15 Prep
- 0:30 Cook
- 4 Servings
- Capable cooks
Get your daily dose of veggies with this tasty vegetable korma curry.
Ingredients
- 1 tablespoon vegetable oil
- 1 brown onion, cut into wedges
- 1/4 cup (75g) korma curry paste
- 2 large ripe tomatoes, coarsely chopped
- 500g butternut pumpkin, cut into 3cm pieces
- 1/2 cauliflower, cut into florets
- 1/2 cup (125ml) vegetable stock
- 1/2 cup (125ml) thickened cream
- 1 broccoli, cut into florets
- 100g green beans, cut into 5cm lengths
- 1/4 cup (20g) flaked almonds, toasted
- Coriander leaves, to serve
- Steamed basmati rice, to serve
- Natural yoghurt, to serve
Method
- Step 1Heat the oil in a large deep frying pan over medium heat. Add the onion and cook, stirring, for 5 mins or until the onion is lightly golden. Add the curry paste and cook, stirring, for 1 min or until fragrant.
- Step 2Add the tomato, pumpkin, cauliflower, stock and cream and bring to the boil. Reduce heat to low. Cook, stirring occasionally, for 15 mins or until the tomato breaks down and pumpkin is almost tender.
- Step 3Add the broccoli and beans to the tomato mixture and cook, stirring occasionally, for 5 mins or until the broccoli is just tender.
- Step 4Spoon the vegetable korma among serving bowls. Sprinkle with almonds and coriander leaves. Serve with steamed rice and natural yoghurt.
- High fibre
- Low carb
- Low kilojoule
- Lower gi
- Vegetarian
Nutrition
1500 kj
Energy
21g
Fat Total
9g
Saturated Fat
13g
Fibre
14g
Protein
22g
Carbs (total)
All nutrition values are per serve
Notes
Curried Veggie Frittata: Make leftovers into a frittata – place vegetables (drained from the sauce) in a baking dish sprayed with oil and top with whisked eggs and milk. Bake at 180C until set.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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