VEGETABLE KORMA

INGREDIENTS (serves 6)
2 onions, cut into eighths
400g canned tomatoes, undrained and mashed
200g green beans, trimmed and halved
250g cauliflower, broken into small florets
250g broccoli, broken into small florets
1 red pepper, chopped
1 green pepper, chopped
1 tablespoon curry paste
1 clove garlic, crushed
1 tablespoon, grated fresh ginger
1 teaspoon chilli powder
1 tablespoon vegetable oil
2 tablespoons chopped fresh mint
200g unsalted roasted cashew nuts

METHOD

1. Heat oil in a large saucepan over a medium heat.
2. Add onions, curry paste, ginger, garlic, and chilli powder and cook, stirring for 3 minutes or until onions are soft.
3. Add the tomatoes, beans, cauliflower, broccoli, red pepper, and green pepper and cook stirring occasionally, for about 10 minutes or until vegetables are tender.
4. Stir in cashew nuts and garnish with mint.

Back
wServe