Vegetable Korma with steamed rice.
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 45 | ml | Sunflower oil |
| 400 | g | Onions chopped |
| 200 | g | Cauliflower florettes |
| 200 | g | Green beans chopped |
| 100 | g | Red peppers diced |
| 100 | g | Yellow peppers diced |
| 200 | g | Courgette thick sliced |
| 400 | g | Tinned tomatoes |
| 900 | ml | KNORR PATAKS Korma Ready to Use Sauce |
| 100 | g | Lime wedges for garnish |
| 100 | g | Lime wedges for garnish |
Preparation
Advance preparation
Wash, prepare and chop all the vegetables.
1. Place oil in a heavy bottomed pan, bring to a medium to high heat, add the onion and vegetables and stir fry for 2-3 minutes.
2. Add tomatoes and sauce, bring to the boil, cover with a tight fitting lid and simmer gently for 5 minutes.
3. Serve in a large heated bowl, Balti dish or Karai with a portion of steamed rice, with a lime slice to garnish.
Handy hint
This recipe can be adjusted by substituting the Korma sauce with one of the sauces from the KNORR range of prpared sauces.
Healthy hint
A tablespoon of natural yoghurt is a healthy accompaniment to this and other curry dishes
