Veggie Korma
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A warm and comforting vegetable dish made with our Korma curry paste
Ingredients (6-8 servings)
- 360 g green beans
- 450 g carrots
- 750 g zucchini
- 150 g onion
- 1 jar (90 ml) Korma curry paste
- 300 ml vegetable cooking water
- Salt, to taste
Method
- Bring a pot of water to a boil.
- Cut the carrots and green beans into bite-sized pieces and cook for 7–8 minutes, until slightly tender.
- Drain the vegetables and reserve some of the cooking water.
- Cut the zucchini into medium cubes.
- Heat a little oil in a pan over medium heat.
- Add the onion and cook until soft and lightly golden.
- Add the Korma curry paste and cook for 2–3 minutes, stirring well.
- Add the carrots, green beans, and zucchini.
- Stir gently to combine.
- Pour in the reserved cooking water.
- Let everything simmer for 8–10 minutes, until the vegetables are fully tender.
- Taste and adjust salt if needed.
To serve
Serve warm on its own or with rice.
Extra (optional)
Add a a few splashes of coconut milk for a creamier texture.