Vegetable Korma Curry

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Get your daily dose of veggies with this tasty vegetable korma curry.

All you have to do is throw all your ingredients of Vegetable Korma Curry

  1. 1 tablespoon vegetable oil
  2. 1 brown onion, cut into wedges
  3. 1/4 cup (75g) korma curry paste
  4. 2 large ripe tomatoes, coarsely chopped
  5. 500g butternut pumpkin, cut into 3cm pieces
  6. 1/2 cauliflower, cut into florets
  7. 1/2 cup (125ml) vegetable stock
  8. 1/2 cup (125ml) thickened cream
  9. 1 broccoli, cut into florets
  10. 100g green beans, cut into 5cm lengths
  11. 1/4 cup (20g) flaked almonds, toasted
  12. Coriander leaves, to serve
  13. Steamed basmati rice, to serve
  14. Natural yoghurt, to serve

The instruction how to make Vegetable Korma Curry

  1. Heat 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.
  2. Add 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.
  3. Add the broccoli and beans to the tomato mixture and cook, stirring occasionally, for 5 mins or until the broccoli is just tender.
  4. Spoon the vegetable korma among serving bowls. Sprinkle with almonds and coriander leaves. Serve with steamed rice and natural yoghurt.

Nutritions of Vegetable Korma Curry

fatContent: 358.5 calories
saturatedFatContent: 21 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 22 grams carbohydrates
cholesterolContent: 14 grams protein

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