Vegetable Korma

Servings

4

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Heat Level

Green pepperGray pepperGray pepper

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Prep Time

15 min

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Cook Time

15 min

Korma is a perfect alternative to a mild Mango Chicken or a Pasanda Cooking Sauce—sweet and flavoursome, with the flavours of Indian spice still really coming through—this is set to become a family favourite.

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Recipe calls for

Korma Spice Paste

Paste korma spice

Ingredients

  • 1 tbsp oil
  • 1 onion, chopped
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 tbsp Patak’s® Korma Spice Paste
  • 2 or 3 potatoes, peeled, cut into ½” chunks, and parboiled or steamed
  • 1 tsp ginger, grated
  • 3 cloves of garlic, minced
  • ¼ cup of cashews, finely chopped
  • ¼ cup tomato sauce
  • 1 can (400ml) coconut milk (or cream)
  • fresh cilantro, chopped  for garnish
  • rice to serve
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Instructions

  1. Heat oil in large skillet. Sauté peppers, onion, garlic, ginger and Patak’s® Korma Spice Paste
  2. Once veggies are cooked, add potatoes and cashews and continue to sauté for 3-4 min.
  3. Add coconut milk and tomato sauce to vegetables. Simmer for approximately 10 min, until sauce thickens
  4. Serve over rice and garnish with  cilantro
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