Vegetable korma curry
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Time to make:
55 mins (Hands-on time: 15 mins, Cooking time: 40 mins)
$4.85 per serve
(at time of publication)
Full ingredients list:
- cooking oil spray
- 4 shallots, chopped
- 1 red capsicum, thinly sliced
- 1/4 cup korma curry paste
- 4 cups diced pumpkin
- 1 cup dried red lentils, rinsed, drained
- 250g green beans
- 2 tablespoons coconut-milk powder
- 2 tablespoons low-fat tzatziki, to serve
- 2 naan breads, halved, warmed, to serve
- 1/4 cup coriander sprigs, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a large saucepan with cooking oil and set over medium heat. Add shallot and capsicum; cook for 5 minutes, or until vegies are soft. Add korma curry paste and cook, stirring, for 1 minute.
Step 2 Add pumpkin and lentils to pan with 3 cups water. Bring mixture to the boil; reduce heat to low. Cover and simmer for 40 minutes, or until pumpkin is tender and lentils are cooked, adding beans for last 2 minutes of cooking.
Step 3 Combine coconut-milk powder with 1 tablespoon warm water; stir mixture through vegetables.
Step 4 Season curry with cracked black pepper; place in a serving bowl. Garnish with coriander sprigs and serve with tzatziki and warm naan bread.
About this recipe
First published: February 2014