Vegetable Korma Curry
Easy
< 30 Minutes
Serves 4
Vegetarian
Vegetable Korma Curry
Ingredients
Method
Melt the ghee or heat vegetable oil in saucepan over medium heat. Add the onion and garam masala and cook, stirring occasionally, for 3-5 minutes or until soft. Remove half to a bowl. Add the rice to the pan. Cook, stirring for 2 minutes or until rice is well coated in onion mixture. Add 2 cups of the stock and bring to the boil. Reduce heat to low. Cover and cook for 15 minutes. Remove from the heat, set aside covered 10 minutes.
Meanwhile, heat a wok over medium heat until hot. Add the reserved onion mixture and curry paste, cook, stirring for 1-2 minutes or until aromatic. Add remaining 11/2 cups stock, and bring to the boil. Reduce heat to medium-low, add cauliflower, cover and simmer for 7 minutes. Remove lid, add broccoli and simmer for 5-10 minutes or until vegetables are tender.
Tip: You can use other vegetables such as sweet potato, pumpkin, red capsicum and zucchini. You need about 1kg for this recipe.
Stir in the beans and coconut milk, simmer for 5 minutes. Scatter over the cashews and coriander. Spoon the rice into serving bowls, spoon over the curry. Serve.
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Vegetable Korma Curry
Easy
< 30 Minutes
Serves 4
Vegetarian
Ingredients
Method
Melt the ghee or heat vegetable oil in saucepan over medium heat. Add the onion and garam masala and cook, stirring occasionally, for 3-5 minutes or until soft. Remove half to a bowl. Add the rice to the pan. Cook, stirring for 2 minutes or until rice is well coated in onion mixture. Add 2 cups of the stock and bring to the boil. Reduce heat to low. Cover and cook for 15 minutes. Remove from the heat, set aside covered 10 minutes.
Meanwhile, heat a wok over medium heat until hot. Add the reserved onion mixture and curry paste, cook, stirring for 1-2 minutes or until aromatic. Add remaining 11/2 cups stock, and bring to the boil. Reduce heat to medium-low, add cauliflower, cover and simmer for 7 minutes. Remove lid, add broccoli and simmer for 5-10 minutes or until vegetables are tender.
Tip: You can use other vegetables such as sweet potato, pumpkin, red capsicum and zucchini. You need about 1kg for this recipe.
Stir in the beans and coconut milk, simmer for 5 minutes. Scatter over the cashews and coriander. Spoon the rice into serving bowls, spoon over the curry. Serve.