Vegetable Korma

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I have finally found a spare few moments to add a recipe. I must admit I’ve been struggling to find the time to add anything to this blog, but that doesn’t mean I aren’t busy coming up with new ideas in the kitchen. Some ideas work and some go straight on the compost! I’ve got quite a collection building that are just sat in different notebooks at the moment, hopefully as my baby gets older and starts to sleep better I will have more time on an evening to dedicate to my passion of creating yummy recipes Β πŸ™‚

Curries are one of my favourite meals, I just love everything about them! The taste, the smell, the textures, the colours, they’re a pleasure for your senses!Β This is a nice mild curry so the full family can enjoy this. My two toddlers both love this one. Although the curry is mild it is so full of flavour, and what could be better than a curry that is good for you!

I like to serve this with Quinoa and Bulgar Wheat, but it goes with anything, rice, cous cous, sweet potato wedges, even pasta!

Vegetable Korma

Preparation Time: 15 Minutes
Cooking Time: 65 Minutes
Serves: 6
Calories Per Serving: 264

Ingredients

  • Β 2 tbsp Vegetable Oil
  • 2 tsp Turmeric
  • 2 tsp Ground Cumin
  • 2 tsp Garam Masala
  • 1.5 tsp Ground Coriander
  • 1 tsp Dried Coriander Leaf
  • 0.5 tsp Salt
  • 4 Garlic Cloves
  • 2 Onions
  • 350g Cauliflower
  • 200g Broccoli
  • 450g Potato
  • 1 Green Pepper
  • 1 Red Pepper
  • 200g Mushrooms
  • 500g Passata
  • 400ml Coconut Milk

Method

  • Cut up all of the vegetables into quite large chunks
  • Add the oil to a large pan and place on a medium heat
  • Add the onions to the pan and gently cook for 2-3 minutes. Do not let the onions start to brown
  • Add the spices, salt and garlic to the pan and cook these through with the onions for a further 5 minutes
  • Add extra oil if you need to
  • Once the spices have been cooked through, add all of the vegetables to the pan and mix through with the spiced onion mix
  • Add the coconut milk and the passata to the pan and mix thoroughly
  • Let the curry simmer for about 60 minutes, or until the vegetables are soft and cooked through
  • This can then be served immediately or can be frozen for a later date