Korma Vegetable Stack with Mattar

This delightful korma vegetable stack only uses a few simple ingredients, but creates scrumptious flavours for the whole family to enjoy.

Spice Level
Total Time


Serves 2

1 Korma Patak’s Paste Pot

2 cloves of garlic, crushed

1 can of chopped tomatoes

½ a cup of frozen peas

2 tsp of coconut cream (+extra to serve)

1 sweet potato, sliced in 2cm slices

½ a large (or 2 small) zucchini sliced in 2-3cm slices

½ an eggplant sliced in 2-3cm slices


  1. To make the Korma and Mattar sauce, fry the garlic in a little olive oil until fragrant, before adding the Korma paste. Fry on a low heat until fragrant (about 2 minutes).
  2. Add the chopped tomatoes and peas and bring to the boil, then simmer for 10-15 minutes.
  3. Meanwhile, BBQ or grill all of the veggie slices until tender (a spray of olive oil over the veggies helps the process).
  4. Once the Korma sauce is cooked, turn off the heat and stir through 2 tsp of coconut cream.
  5. To serve, stack the vegetable slices and top with the Korma sauce and extra coconut cream.