| | | | Kumar's Korma Curry: a robustly flavoured, medium hot Indian curry with cinnamon, roasted coconut, cashew nuts, ghee and curry leaves. Delicious with chicken, but also perfect as a vegetable curry using firm vegetables such as cauliflower and butternut squash. | Heat: | Medium Hot - Indian | Serves: | 2 | Preparation Time: | 5 mins | Cooking Time: | 15 mins | Ingredients: | 350g mixed vegetables, such as green beans, cauliflower, pumpkin, peppers, chopped into small pieces
| | | Kumar's Korma Curry Sauce
| | | 1 large potato, diced
| | | Sunflower Oil or Olive Oil - 3 tbsp
| | | Cashew Kernals - 50g, roasted
| | | 150ml Water or Coconut Milk
| | | Rice - 200g
| | Method: | • Cook the Rice according to the instructions on the packet.
• Wash the vegetables and roughly chop into bite-sized pieces.
• Heat the oil in a wok or frying pan and stir-fry the vegetables for 5 minutes.
• Now add the Korma sauce and water or coconut milk, cover the pan and simmer for 5 to 10 minutes until the vegetables are tender but firm.
• Add the cashew nuts for the final minute of cooking.
• Serve hot with rice. |
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