Pineapple And Cashew Korma Curry

A warming vegetarian dish to serve as a meal or as a side - full of authentic Indian flavours to satisfy the whole family.

Spice Level
Total Time


Serves 4

2 tbsp. olive oil (1 for curry, 1 for paneer)
½ cauliflower
Handful fresh green beans
2 carrots, chopped
1 large zucchini, chopped
1 cup pumpkin, diced
1 block Paneer, cubed (can be replaced by Halloumi if you prefer)
½ cup of diced pineapple or 2 to 3 slices (chopped)
1 brown onion, finely sliced
1 jar Patak’s Korma Curry Sauce 450g
1 cup coconut milk ¼ cup cashew nuts


  1.  Cut fruit, veggies, nuts and paneer into   small bite size pieces.

  2.  Heat oil and sauté onion in a deep pan for 3   minutes until softened.

  3.  Add pumpkin and cook first for approx. 10-   15 minutes to soften.

  4.  Add all the other vegetables and sauté for   further 5 minutes.

  5.  Add Patak’s Korma Curry Sauce, simmer on   low for approx. 20 minutes or until veg is   cooked.

  6.  Add cashew nuts and coconut milk to thin   down, stir for 3 minutes and remove from   heat.

  7.  For paneer: Heat 1 tbsp. oil in fry pan, cook   paneer, turning every two minutes until   golden brown.

  8.  Add cooked paneer to curry and serve with a garnish of crushed cashew nuts and   coriander.