Vegetarian korma curry

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Mark O'Meara

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Serves: 1

Time to make: 40 mins

Ingredients

More weights & measures

spray oil

2 spring onions, chopped

½ red capsicum, thinly sliced

1 tablespoon korma curry paste

¾ cup diced pumpkin

¼ cup dried red lentils, rinsed, drained

½ cup green beans

2 teaspoons coconut milk powder

freshly ground black pepper, to season

coriandercilantroX sprigs, to serve

2 tablespoons raita (cucumber and yoghurt dip)

1 piece plain naan bread

Instructions

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1 Spray a small saucepan with oil and place over a medium heat. Add spring onions and capsicum and cook for 5 minutes or until softened. Add curry paste and cook, stirring, for 1 minute.

2 Add pumpkin, lentils and 3/4 cup water. Bring to the boil. Reduce heat to low and simmer, covered, for 20 minutes or until pumpkin is tender and lentils cooked.

3 Add beans in the last 2 minutes of cooking. Stir together coconut milk powder and 1 tablespoon of warm water then stir into curry. Season with freshly ground black pepper and top with coriander. Serve with raita and warm naan.

Variations

Coconut milk powder is a useful ingredient when cooking for one, but if you’re using it to make coconut milk, don’t follow the on-pack instructions as this will be high in saturated fat. Make a light version by mixing 1/4 cup powder mixed with 230ml water to make 1 cup.

Nutrition Info (per serve)

Calories 507 cal

Kilojoules 2120 kJ

Protein 23 g

Total fat 10 g

Saturated fat 6 g

Carbohydrates 80 g

Sugar 16 g

Dietary fibre 14 g

Sodium 280 mg

Calcium 160 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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