Vegetable Korma
Ingredients
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3 tablespoons oil
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1 medium onion, sliced
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225 gram (8 ounce) potatoes, peeled and diced
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100 gram (4 ounce) courgettes, sliced
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100 gram (4 ounce) cauliflower, cut into florets
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50 gram (2 ounce) carrots, sliced
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2 tablespoons Mild Curry Powder
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1 tablespoons plain flour
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300 millilitre (1/2 pint) milk
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150 millilitre (1/4 pint) plain yoghurt
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1/2 teaspoon salt
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1/2 teaspoon caster sugar
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50 gram (2 ounce) frozen peas
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50 gram (2 ounce) sweetcorn
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25 gram (1 ounce) ground almonds
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1 tablespoons single cream
Key Products
Instructions
- 1 Heat the oil in a large pan and fry the onion, potato, courgettes, cauliflower and carrots until slightly softened. Add the Curry Powder and flour, then cook for 1 minute, stirring.
- 2 Blend in the milk, yoghurt, salt and sugar and bring to the boil. Cover and simmer gently for 15 minutes.
- 3 Add the peas and sweetcorn and simmer for a further 5 minutes. At the end of cooking stir in the ground almonds and single cream.