Name: Vegetable korma curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 150g Potato; 100g Mangetout; 0.5 Broccoli; 2 Carrot; 1 Red bell pepper; 20g Coriander; 250g Coconut yogurt; 2tsp Brown sugar; 0.5 Lemon juice; 3tsp Olive oil; 1 Brown onion; 4 Garlic cloves; 20g Ginger; 40g Cashew nuts; 20g Tomato purée; 120ml Water; 3tsp Garam masala; 2tsp Curry powder; 1tsp Ground turmeric; 2tsp Smoked paprika; 1tsp Sea salt; 0.25tsp Ground cinnamon; 0.25tsp Cayenne pepper; 300g Rice; 1tsp Ground cinnamon; 1tsp Ground turmeric; 40g Mango chutney

Nutrition per serving

563
Calories
11.1g
Fiber
16.3g
Protein
12%
92.9g
Carbs
66%
14g
Fats
22%
17.2g
Sugar

Instructions

1
To a blender add the onion, garlic, ginger, cashew nuts, tomato purée and water – blend until smooth
2
Heat a wok on high heat, once hot add the olive oil along with blended paste and spices – cook for ~3 mins
3
Add in the coconut yogurt, brown sugar, lemon juice and all the vegetables – mix well, place a lid on top and simmer for 20 mins, stirring often
4
To a large saucepan add the rice, cinnamon and turmeric – cook until ready
5
When the rice and curry are both ready, serve in a bowl with mango chutney and chopped coriander

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