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Monday, April 12, 2010
Vegetable Korma
8:39 PM | 
Posted by
Beth
Ingredients
1 tablespoon vegetable oil
1 onion, peeled and finely chopped
3 tablespoons Korma curry paste
1 tin chopped tomatoes
2 large handfuls broccoli florets (not too large)
1 large handful frozen long green beans
1 tin chickpeas, drained and rinsed
1 tablespoon tomato puree
½ packet basmati rice
2 – 4 naan bread
1 onion, peeled and finely chopped
3 tablespoons Korma curry paste
1 tin chopped tomatoes
2 large handfuls broccoli florets (not too large)
1 large handful frozen long green beans
1 tin chickpeas, drained and rinsed
1 tablespoon tomato puree
½ packet basmati rice
2 – 4 naan bread
Method
Heat the oil in a large saucepan and fry the onion until soft. Stir in the curry paste and cook for a further 2 minutes.
Stir in the chopped tomatoes and broccoli and bring to the boil. Cover the pan and turn down the heat to simmer for 20 minutes, until the broccoli is cooked but not soft.
Add the green beans, chickpeas and tomato puree, bring back to the boil and simmer for a further 5 minutes. Serve with basmati rice and warm naan bread cooked according to packet instructions.
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