1 x Marion’s Kitchen Korma, which includes:
DRIED CHILLI & SPICES
3 tbsp natural yoghurt
1 tbsp vegetable or canola oil
1 brown onion, finely chopped
300g (about 10 oz) pumpkin, cut into 2cm cubes
200g (about 7 oz) eggplant, cut into 2cm cubes
100g (about 3.5 oz) cauliflower florets
50g (about 2 oz) green beans
finely chopped coriander (cilantro) to serve
In a small bowl, mix together my KORMA PASTE and the yoghurt.
Heat oil in a saucepan over medium-high heat. Add onion and the DRIED CHILLI & SPICES and cook, stirring, for 3-4 minutes until onions are soft.
Add the korma paste mixture and cook for about a minute. Add the COCONUT MILK and 1 cup of water. Add pumpkin, eggplant, cauliflower and green beans. Cover with a lid and simmer for 20 minutes over low heat, stirring occasionally to prevent sticking. Remove the lid and simmer for another 5 minutes to thicken slightly. Remove from heat and top with coriander.