Breadcrumbs
| Mulligatawny Soup
| Thai Red Tofu Curry
| Tofu Tikka
| Homemade SpiceTheWorld Ketchup
| Vegan Chilli Con Carne
| Lemon Lassi
| Tofu Balti
| 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 Tablespoon Vegetable Oil |
1 Onion, finely chopped |
3 Tablespoons Korma Curry Paste |
70 Millilitre Double Cream |
400 Gram Chopped Tomatoes |
4 Broccoli Florets |
1 Long Green Beans |
400 Gram Chickpeas, drained and rinsed |
1 Tablespoon 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. |