Vegetarian korma curry
(at time of publication)
- oil spray
- 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
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.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 6g
Dietary fibre 14g
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.
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