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Recipe for Korma CurryClick image to enlarge

Recipe for Korma Curry

Recipe for Korma Curry

(Ref: RCP069)

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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.
Testimonial:

"Dear Spices of India, Thanks a lot for the quick delivery. Very neatly packed and delivery instructions were not only followed but were also written on the packet! The stuff inside was very fresh and neatly packed without any damage whatsoever. Highly recommended and better than any indian takeaway! Cheers!"

- Anshu Nagar