Vegetable Korma

Ingredients:

• · 1 tablespoon oil
• · 1 onion, cut into wedges
• · 250g butternut pumpkin, chopped roughly
• · 1/4 cup (60ml) korma curry paste
• · 1/2 cup (125ml) vegetable stock
• · 1/2 cup (125ml) cream
• · 1/2 cup cauliflower flowerets
• · 1 bunch broccolini, cut into 5cm lengths
• · 100g green beans, trimmed
• · 1/2 cup (60g) frozen peas
• · 1/4 cup coarsely chopped coriander
• · toasted slivered almonds, to serve

· 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.