"This veggie korma includes my all-time favourite combination of veggies for curries. It’s quick and incredibly simple to make."
Sharon
Veggie Korma
Ingredients
- 1 TBSP korma curry paste (I use Patak’s korma paste)
- 400 ml / 14 oz can coconut milk
- 1 onion, chopped
- 2 medium carrots, thinly sliced
- 2 medium parsnips, sliced
- 1 medium courgette (zucchini), sliced
- 4 white cabbage leaves, chopped
- 2 handfuls of spinach (or other leafy green), roughly chopped
- 240 ml / 8 fl oz / 1 cup vegetable stock
- 80g / 3 oz / ½ cup cashew nuts (or sub the nuts with cooked chick peas if you wish)
- 30g / 1 oz / ¼ cup flaked almonds
Contributed by Sharon
Preparation time: 10 minutes
Cooking time: 30 minutes
Difficulty: Easy
Serves 5 people
Instructions
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Get prepared: Prepare some brown basmati rice. Chop the veggies. Prepare the vegetable stock.
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In a large, heavy bottomed pan, mix the curry paste and coconut milk together over a medium-low heat.
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Add the vegetables (except the spinach) and stock, and bring to the boil. Reduce the heat and simmer uncovered for 20 minutes or so, until the vegetables are tender.
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Add the cashews and spinach, and continue cooking until the spinach has wilted. Season, to taste.
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Meanwhile toast the flaked almonds in a dry frying pan (skillet) over a medium heat, stirring continuously until lightly browned.
Serving Suggestion
Serve in warm bowls on a bed of rice and a sprinkling of toasted flaked almonds, for garnish.
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