Vegetable korma is a delicious vegetable curry recipe that you will love. You may use other veggies such as broccoli, cauliflower and mushrooms if desired. Feel free to add some chili for some spice. You may serve it with roti or rice.
1 tablespoon olive oil
1 brown onion, chopped
1/4 cup curry paste
2 large potatoes, cut into cubes
600g butternut pumpkin, peeled, seeded and cut into cubes
3 baby eggplants, sliced
2 large tomatoes, roughly chopped
1 cup vegetable stock
1 cup green peas, frozen or canned
Heat the oil in a large frying pan over medium heat. Sauté the onions for 2-3 minutes or until they are soft and translucent. Add the curry paste and cook it for one minute or until it becomes fragrant. Add the potatoes, pumpkin and eggplant. Stir until the vegetables are coated with curry paste. Pour in the vegetable stock and add the tomatoes. Set the heat to high and bring it to a boil. Reduce the heat to low and cook it for 8-10 minutes or until the vegetables are tender. Add the green peas. Cook it for another 2-3 minutes or until the peas turn bright green. Transfer it to a large bowl or individual bowls. Serve immediately.
Photo Courtesy Of: Shoshanah