Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
16 Ingredients
Number of servings
6
- 1/4 cup desiccated coconut
- 400milliliter coconut cream
- 1 cup frozen green peas
- 2 long green chillies, coarsely chopped
- 1 capsicum, cut into 2cm dice
- 1/2 small cauliflower, cut into florets
- 2tablespoons Fresh coriander springs (to garnish)
- 1 medium onion, coarsely chopped
- 500grams sweet potatoes
- 2teaspoons garam masala
- 1/2teaspoons ground turmeric
- 3 cup Greek yoghurt (to serve)
- 3 cup basmati rice, steamed (to serve)
- 2 cloves garlic
- 1/2 cup cashew nuts, dry roasted
- 4tablespoons vegetable oil (save 2 tbs extra for curry paste)
Nutrition per serving
4130kJ / 988Cal
4130 Kilojoules or 988 Calories
48% of daily energy intake*
Protein
23.2grams
Fat
48.5grams
Carbs
111grams
Sugars
18.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
To make the korma curry paste, process onion, garlic, coconut, cashew nuts, chillies, spices, 1/3 cup water and oil in bowl of a food processor until a thick paste forms.
Step 2 of 5
Peel and quarter the sweet potato lengthways, then cut crossways into 2cm-thick slices.
Step 3 of 5
Heat vegetable oil in a large sauté pan. Add paste, cook stirring for 5 minutes or until fragrant.
Step 4 of 5
Add sweet potato, cauliflower, 2 cups water and coconut cream. Simmer, uncovered for 15-20 minutes, or until vegetables are tender. Add capsicum and peas. Cook for 2 minutes. Season to taste.
Step 5 of 5
Serve vegetable korma with basmati rice and yoghurt. Garnish with coriander.
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