A fragrant and satisfying vegetable korma takes no more than an hour from start to finish, and is a surefire way to enjoy your five a day. Our rendition of the delectable Indian recipe includes cauliflower, onion, carrots and spinach, although peas and potatoes make great choices too.
- 1 small cauliflower
- 1 large onion, thinly sliced
- 2 carrots, sliced diagonally
- ½ cup korma curry paste
- 270 g can coconut cream
- ½ bunch english spinach, stems trimmed
Cut cauliflower into approximately 4 cm florets. In a heated, greased large saucepan, saute onion and carrot about 2 mins.
Add korma paste, stir over heat for a further minute or until fragrant. Add cauliflower florets, coconut cream and ⅔ cup water.
Bring to the boil, reduce heat to low and simmer covered 25-30 mins or until vegetables are tender. Add spinach leaves, cook until just wilted.