Ingredients:
- 1 tbs ghee or coconut oil
- 1 brown onion, finely chopped
- 3 tsp garam masala
- 400g button mushrooms, trimmed
- 2/3 cup korma curry paste
- 1/2 small (about 350g) cauliflower, trimmed, chopped
- 1 small (about 400g) orange sweet potato, peeled, chopped
- 2 cups vegetable stock
- 400ml can coconut milk
- 125g green beans, trimmed, cut in half
- Roasted cashews, fresh coriander leaves & steamed basmati rice, to serve
Method:
- Heat ghee or oil in a large wok over medium heat. Add onion and garam masala. Cook, stirring occasionally for 3 minutes, until soft. Add mushrooms
- Cook, stirring over a high heat for about 5 minutes, or until mushrooms are soft. Add curry paste. Cook, stirring, for 1-2 minutes, or until fragrant
- Add cauliflower and sweet potato and stir to coat in spice mixture. Add stock and coconut milk. Bring to boil. Cover with lid
- Simmer, stirring occasionally over a medium-low heat for about 15 minutes, or until potato is tender. Remove lid
- Add beans and simmer, uncovered for about 5 minutes or until beans are tender. Serve. Sprinkle over cashews and coriander. Serve with basmati rice
Source: https://myfoodbook.com.au/recipes/show/mushroom-korma-curry
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