Quick korma
Daunted by the thought of cooking an indian meal? Don't be! This vegetarian korma recipe is quick - and couldn't be easier!
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Prep time: 10 mins
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Cooking time: 25 mins
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Serves: 4
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
this recipe also works with cauliflower instead of broccoli. And why not try madras or balti curry paste for a spicier version.
- 1 tbsp vegetable oil
- 1 onion, peeled and finely chopped
- 3 tbsp korma curry paste
- 1 tin chopped tomatoes
- 2 large handfuls broccoli florets (not too large)
- 1 large handful frozen long green beans
- 1 tin chickpeas, drained and rinsed
- 1 tbsp tomato puree
- ½ packet basmati rice
- 2-4 naan bread
Method
- Heat the oil in a large saucepan and fry the onion until soft. Stir in the curry paste and cook for a further 2 minutes.
- Stir in the chopped tomatoes and broccoli and bring to the boil. Cover the pan and turn down the heat to simmer for 20 minutes, until the broccoli is cooked but not soft.
- Add the green beans, chickpeas and tomato puree, bring back to the boil and simmer for a further 5 minutes. Serve with basmati rice and warm naan bread cooked according to packet instructions.
Top tip: this recipe also works with cauliflower instead of broccoli. And why not try madras or balti curry paste for a spicier version. www.vegsoc.org
By Jennifer Shepherd
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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