SpiceTheWorld

Breadcrumbs  | Mulligatawny Soup | Thai Red Tofu Curry | Tofu Tikka | Homemade SpiceTheWorld Ketchup | Vegan Chilli Con Carne | Lemon Lassi | Tofu Balti | Broccoli Korma  |

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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.

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