Yumm!
Autumn Vegetables and Bean Korma Curry
This hearty curry is full of vegetables and delicious Korma flavour has been perfected for you.
Prep time:
Cook time:
Serves:
Serves 4
Ingredients
- 2 onions, thickly sliced
- large orange-fleshed kumara, peeled and diced or
- 300g pumpkin, peeled and diced
- 1 cup water or vegetable stock
- 1/2 cauliflower, cut into florets
- 1 green capsicum, deseeded and diced
- 425g can Craig's Four Bean Mix in Brine, well drained and rinsed
- 410g can Wattie's Korma Curry Sauce
- 1/2 cup plain unsweetened yoghurt or coconut milk
- fresh coriander or mint to garnish
Method
1. Saute onions in a dash of oil in a large lidded frying pan for 3-5 minutes or until the onion begins to soften.
2. Add the diced kumara or pumpkin and water or vegetable stock. Cover and simmer for 10 minutes.
3. Stir in the diced cauliflower, capsicum, Craig's Four Bean Mix and Wattie's Korma Curry Sauce . Stir, cover and simmer for a further 10 minutes or until the vegetables are tender.
4. Stir in the yoghurt or coconut milk and season.
Serve the curry over rice garnished with chopped coriander or mint if wished.
