Patak’s Korma Simmer Sauce 450g
Patak’s Korma Curry Sauce is a very…
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Ingredients
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
Method
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Cut fruit, veggies, nuts and paneer into small bite size pieces.
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Heat oil and sauté onion in a deep pan for 3 minutes until softened.
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Add pumpkin and cook first for approx. 10- 15 minutes to soften.
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Add all the other vegetables and sauté for further 5 minutes.
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Add Patak’s Korma Curry Sauce, simmer on low for approx. 20 minutes or until veg is cooked.
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Add cashew nuts and coconut milk to thin down, stir for 3 minutes and remove from heat.
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For paneer: Heat 1 tbsp. oil in fry pan, cook paneer, turning every two minutes until golden brown.
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Add cooked paneer to curry and serve with a garnish of crushed cashew nuts and coriander.
Enjoy!
