- Yield: 4 servings
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Serving: For Family
Nutrition facts (per portion)
- Calories: 110
- Carbohydrate Content: 14g
- Fat Content: 6g
- Fiber Content: 4g
- Protein Content: 3g
- Sodium Content: 230mg
- Sugar Content: 4g
Mild Vegetable Curry (Korma)
Broccoli provides valuable amounts of calcium, vitamin C, folic acid, zinc and iron. This quick curry is flexible - any combination of vegetables can be used for this dish.
I want use the curry powder to give me a spice base, but not too much hot.
My favourite is Madras Curry Powder from my local Indian shop. You can start with milder one and you can always add cayenne pepper or green chilli to adjust the heat. This korma is sweet, mildly spicy, creamy and suitable for vegan.
- onions - 2 (sliced)
- green chilli - 2 (seeded and chopped)
- carrots - 100g (peeled and cut into 2cm/1cm in cubes)
- potatoes - 100g (peeled and cut into 2cm/1cm in cubes)
- broccoli - 100g (florets)
- cauliflower - 100g (florets)
- green beans - 100g (cut into 2cm/1cm in cubes)
- garlic - 3 cloves (chopped)
- ginger - 2cm fresh root (grated)
- tomatos - 4 (chopped)
- coconut milk - 1 can
- vegetable oil - 3 tablespoons
- curry powder - 3 tablespoons
- salt - to taste
- cayenne pepper - to taste
- fresh coriander - for garnish
- Heat the vegetable oil in a heavy-based saucepan over medium heat, add sliced onion and sauté it until translucent. Add garlic, ginger, chilli and cook for 2 minutes. Then stir in the curry powder and cook, stirring over a gentle heat for 30 seconds.
- Add carrots, potatoes and tomatoes. Cover the pan and bring to the boil, then lower the heat and simmer for 10 minutes.
- Add green beans, broccoli and cauliflower. Add coconut milk and cover the pan. Simmer for 10 minutes.
- Season with salt and cayenne pepper. Cook uncovered for 5 minutes.
- Serve with yellow basmati rice, sprinkled with fresh coriander and home made cucumber Raita.