Potato and Cauliflower Korma (create more)
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 25 | ml | Sunflower oil |
| 400 | g | Onions prepared and diced |
| 600 | g | Potatoes peeled and diced |
| 600 | g | Cauliflower cut into florets |
| 500 | ml | KNORR PATAK'S Create More Korma Concentrated Sauce |
| 250 | ml | Light coconut milk |
| 250 | ml | KNORR Paste Bouillon Vegetable 1kg |
| 10 | g | Coriander washed and chopped |
Preparation
Advance Preparation
Warm the serving plates. Prepare the ingredients as above. Make up the vegetable stock.
Method
1. Heat the oil in a suitable pan over a medium to high heat.
2. Add the onions and potatoes and fry until lightly golden.
3. Add the cauliflower, KNORR PATAK’S Create More Korma Concentrated Sauce, coconut milk and vegetable stock. Mix well and bring to the boil.
4. Reduce to a simmer and cook for 15 minutes or until the potatoes and cauliflower are tender.
5. Serve centre of plate garnished with chopped coriander.
Service Hint
Serve with rice and KNORR PATAK’S Pappadums.
Handy Hint
Vegetables can be replaced with mixed vegetables, prawns or other meat substitutes.
Healthy Nutritional Advice
Added salt is not recommended but if used keep to a minimum. If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
