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Vegetable Korma Curry

Easy

< 30 Minutes

Serves 4

Vegetarian

Vegetable Korma Curry

Ingredients Method

Ingredients


Basmati 2Kg Png Transparent

Method


  1. 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.
  2. 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.
  3. 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


  1. 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.
  2. 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.
  3. 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.