Vegetable Korma Curry
Delicous, quick and healthy take on classic korma.
- Spray oil
- 1/2 red onion (thinly sliced)
- 1 small aubergine (cut into chunks)
- 1 clove garlic (crushed)
- 1 tsp fresh root ginger (finely chopped )
- 1 tbsp curry paste
- 1/2 tsp turmeric
- 100 g cherry tomatoes (halved)
- 200 g new potatoes (halved)
- 85 ml water
- 1 x 200ml can reduced-fat coconut milk
- 85 g thin green beans (trimmed and halved)
- 1 courgette (cut into chunks)
- 150 g plain boiled rice (cooked weight)
- Red onion chutney
- 1/2 red onion (finely chopped)
- 1 tsp garam masala
- small bunch fresh coriander (chopped)
- 1 lime (juice of )
- Spray a deep frying pan lightly with oil and place over a medium heat.
- Add the red onion, aubergine, garlic and ginger, and cook for about 5 minutes, stirring occasionally, until softened.
- Stir in the curry paste and turmeric, and then add the tomatoes and potatoes.
- Pour in the water and coconut milk, then reduce the heat to a bare simmer, cover the pan and cook for 15 minutes, until the vegetables are tender and the liquid has reduced a little.
- Add the green beans and courgette 5 minutes before the end.
- While the korma is cooking away, make the chutney.
- Mix all of the ingredients together and transfer to a small serving bowl.
- Serve the korma with some plain boiled rice with the chutney on the side.