in India

Indian vegetables with korma paste

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Ingredients for 2 servings:

  • 75 g curry paste (korma paste)
  • 200 g cauliflower florets
  • 150 g carrot(s), sliced
  • 200 g butternut squash, diced
  • 200 g chickpeas, drained
  • 250 ml coconut milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

mild, vegetarian curry

Prepare the vegetables and blanch for 8 minutes. Drain everything and rinse with cold water. Briefly toast the korma paste in a wok. Add the coconut milk and bring to a boil. Gently stir the vegetables and chickpeas into the sauce and simmer over low heat until the vegetables are tender. Serve the curry with naan bread or rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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