This vegetable Korma recipe makes a wonderful meat-free dish. The spices in our Korma paste combine beautifully with creamy coconut milk and cashews to bring the vegetables to life. Simple to prepare and packed full of nutritious ingredients, this dish is an enjoyable way to add more vegetables into your winter meals.
1 tbsp. of cooking oil
1 small onion, diced
1 tbsp. grated ginger
2 potatoes, diced
4 carrots, diced
400mL can of coconut milk (or cream)
½ jar of Patak’s Korma Paste
1 cup green peas or beans (fresh or frozen)
4 tbsp. of ground unsalted cashews
Heat the oil in a pan over medium heat. Add onion and cook until tender.
Mix in the ginger and the Patak’s Korma Paste. Continue cooking for 1 minute.
Add potatoes, carrots, coconut milk and cashews. Season with salt to taste.
Cook and stir 10 minutes, or until the potatoes are tender.
Stir the green peas or beans into the pan. Reduce heat to low, cover, and simmer 10 minutes.
Serve on a bed of rice and enjoy with Patak’s Pappadums and Sweet Mango Chutney.