This recipe includes a wide variety of vegetables and is a good way of getting your 5ADAY. This dish is a hearty meal, packed with flavour and great for using up leftovers.
Ingredients – Serves 8 to 10
3 cups of mixed basmati and wild rice
4-5 cups of water
1 pack of baby sweetcorn chopped
2 large carrots quartered
1 large broccoli cut into small florets
1 pack of green beans cut into small pieces
1 aubergine cut into small quarters
Mixed peppers cut into small quarters
1 tin of chickpeas drained
1 onion chopped
2 cloves of garlic chopped
1 tsp garam masala
1 tsp coriander powder
1 tsp madras curry powder
1 tsp chilli powder
Handful of fresh coriander
1 tbsp olive oil
1 tin chopped tomatoes
¼ tin coconut milk
Wash the rice in a large pan, rinse and then add the water measurements. Boil the rice for 5 minutes then simmer for about 20 minutes. Rice should be fluffy and water should be absorbed.
In a large pan heat the oil on a medium heat, add the onions and garlic and saute until browned. Add the chopped tomatoes, gently mix and allow to form a thick paste. Add all the spices along with the vegetables and chickpeas and mix well. Allow the vegetables to cook until tender. Add the coconut milk, season with salt and pepper and add a splash of water if required. Allow curry to cook on low heat for about 15 minutes until flavours are absorbed. The curry should be a creamy texture.
Finally serve the korma with some fresh coriander along with the rice and some natural yoghurt.
Can use frozen vegetables
Use brown rice
Add any type of pulses