Recipes CREAMY COCONUT VEGETABLE KORMA
CREAMY COCONUT VEGETABLE KORMA
Feel good food at your fingertips...
- WHAT YOU WILL NEED -
- 1 Tbsp olive oil
- 1 onion, chopped
- 1 Tbsp garlic
- 1-2 pieces ginger, finely chopped or grated
- 2 Tbsp (more of less, depending on taste) KORMA
- 1 tin coconut milk
- 4 cups mixed veggies
- SERVE WITH: Jasmine rice
- Naan bread
- Fresh coriander for garnish
- Lemon slices
- Cashew nuts
- METHOD -
In a pot over a medium heat, sauté the onions, garlic and ginger with the olive oil. Add the Cape Herb & Spice Exotic Spices Korma and allow the flavours to cook in for a few minutes before adding the veggies. Mix together to ensure all the veggies are well coated in the spices before adding the coconut milk and cashew nuts and mixing again. Place the lid on the pot and lower the heat.
Allow the korma to simmer slightly for 30 minutes or until the veggies are completely cooked. Serve with light and fluffy jasmine rice, warm naan bread and fresh herbs.
*Keep an eye out for our Creamy Coconut Korma video on YouTube: https://youtu.be/uPdMIAs6qak
Recipe, photography & video by: Jane Bjorkman of Baking-Ginger http://baking-ginger.com/
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