KORMA COCONUT CURRY
| Servings : 6 | Cooktime : 30 minutes | Difficulty : 3/10 |
2 white onions
6 cloves of garlic
2 tsp tomato paste
400g canned chickpeas
1/4 cup korma spice mix (widely available)
400g canned whole plum tomatoes
400g canned coconut milk
1 stock pot/cube
half red pepper
half green pepper
half yellow pepper
large handful of spinach
1 cup basmati rice (serves 2-3 people)
large handful of green beans
1 tsp of mustard seeds
sour pickle (widely available)
vegan sour yogurt
salt & pepper seasoning
1. First wash and prep all of your vegetables. Chop the spinach and peppers roughly. Slice the onion finely. Mince the garlic. Rinse the chickpeas and rice.
2. Medium to high heat fry off the onions, adding the garlic after about 5 minutes.
3. Add in the tomato paste and use a little water to unstick the pan. Fry for at least 3-4 minutes. Then and the Korma curry powder blend and combine well.
4. Add in the chickpeas and tin of tomatoes. Cook for a further 5-8 minutes.
5. In another pot add your rice, cover with boiling water and cook for 5-8 minutes.
6. Add the peppers into the curry. After about 3 minutes add the coconut milk and spinach. Cook for another 5 minutes simmering.
7. On high heat in a pan fry the green beans for 4-5 minutes, adding 1 tsp of mustard seeds halfway.
8. And you’re ready to serve is all up. I served some sour pickle on the side and some vegan sour yogurt.
You can use this method of making a curry with any spice blend. Why not try it with a Tika masala curry powder blend or even a Rengng paste.
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