Royal Vegetable Korma.
April 25th, 2011
This creamy, lightly spiced dish makes a great main meal and side dish. Serve with rice.
Makes enough for two as a main sized portion.
Ingredients.
- 1 onion
- 2 tablespoons korma curry paste
- 1 carrot
- 1 small sweet potato
- 1/4 head of cauliflower
- 1/2 head of brocolli
- 1 cup coconut cream
- 1/2 cup flaked almonds
- Oil
Method.
Finely chop the onion, cut the sweet potato, carrot, cauliflower and broccoli into half inch chunks.
In a large saucepan saute the onion in a little oil. When the onion is soft add the korma pasta, sweet potato, carrot and cauliflower. When the vegetables are coated with the korma paste add enough water to almost cover the vegetable.
Boil rapidly for 10 minutes until the sweet potato is almost done, then add the broccoli. Cook for another 2 minutes then add the coconut cream, season with salt and leave to simmer.
Dry roast the almond flakes until they are lightly browned. Serve with the flaked almonds on top.