Vegetable Korma and Rice
Our Vegetable Korma and Rice recipe is packed with flavourful spices and veggies – the perfect dish for Meat-Free Mondays!
This recipe was provided by the wonderful Chef Sonu at Guardian Forde.
Ingredients
- 2 x diced carrots
- 10 green beans
- 6-8 florets broccoli
- 6-8 florets cauliflower
- 100g mushrooms, diced
- 100g corn kernels
- 100g green peas
- 1 x medium potato, diced
- 300g brown onions, chopped
- 1 x 300g or 250g tin diced tomatoes
- 2 tablespoons minced garlic
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 2 tablespoons curry powder
- 1 tablespoon cumin (whole)
- 2-3 bay leaves
- 1 x 400ml can of coconut cream
- 5 tablespoons oil
- 1 tablespoon salt
- ¼ bunch fresh coriander
Instructions
- Heat oil in a pot. Add cumin (whole) and bay leaf, allowing to crackle slightly, then add the chopped onions and cook until they are a light golden brown colour. Add minced garlic and sauté for 2-3 mins.
- Add cumin powder, coriander powder, curry powder and salt. Add diced tomatoes and cook the well for 4-6 mins.
- Add all the vegetables and cook for 4-5 mins. Add 400 ml of water, bring to the boil and simmer for 10-15 mins.
- Add the coconut cream and cook for another 10-12 mins. Check if potatoes are cooked then turn off heat.
- Garnish with fresh chopped green coriander and serve with your choice of wrap or rice.