Breadcrumbs | Thai Red Tofu Curry | Tofu Masala | Tofu Tikka | Homemade SpiceTheWorld Ketchup | Lemon Lassi | Tofu Balti | Chinese Five Spice Tofu | Broccoli Korma |
Broccoli Korma
A simple and easy recipe



Serves 4 (Estimated) Rating 5/5

Prep Time 10 Minutes Cooking Time 30 Minutes

Ingredients |
1 tbsp Vegetable Oil |
1 Onion, finely chopped |
3 tbsp Korma Curry Paste |
70 ml Double Cream |
400 g Chopped Tomatoes |
250 g Green Beans, topped and tailed then halved |
400 g Chickpeas, drained and rinsed |
1 tbsp Tomato Purée |
Method |
Heat the oil in a large saucepan and fry the onion until soft. |
Now stir in the curry paste and cook for a further 2 minutes. |
Next stir in the double cream, chopped tomatoes and broccoli and bring to the boil. |
Cover the pan and turn down the heat to simmer until the broccoli is just cooked. |
Now add the green beans, chickpeas and tomato purée. |
Bring back to the boil and simmer for a further 5 minutes. |
Serve with rice and fresh bread. |