Vegetable korma curry

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

Recipe «Vegetable korma curry» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp vegetable oil, 1 brown onion, cut into wedges, 1/4 cup 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 vegetable stock, 1/2 cup thickened cream , 1 broccoli, cut into florets, 100g green beans, cut into 5cm lengths, 1/4 cup flaked almonds, toasted, Coriander leaves, to serve, Steamed basmati rice, to serve, Natural yoghurt, to serve.

Ingredients:

• 1 tbsp vegetable oil 
• 1 brown onion, cut into wedges 
• 1/4 cup 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 vegetable stock 
• 1/2 cup thickened cream 
• 1 broccoli, cut into florets 
• 100g green beans, cut into 5cm lengths 
• 1/4 cup flaked almonds, toasted 
• Coriander leaves, to serve 
• Steamed basmati rice, to serve 
• Natural yoghurt, to serve 

Instructions

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.