Ingredients:
· Method:
1. Heat oil in a large deep frying pan over medium heat. Add onion and pumpkin, and cook for 10 minutes. Add curry paste and cook for 1 minute. Stir in stock and cream.
2. Add cauliflower, broccolini and beans, and cook for 10 minutes. Stir in peas and coriander, and cook for a further 2 minutes. Serve korma topped with almonds.
· Notes
Korma curry paste is a mix of mostly heat-free spices and forms the base of a mild-tasting Indian-style curry. It teams up nicely with lamb as well as vegetables. Use diced leg of lamb or shoulder.
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