Broccoli Korma

A simple and easy recipe

Serves 4 (Estimated) Rating 5 (1-5)

Prep Time 10 Minutes Cooking Time 30 Minutes


1 tablespoon vegetable oil
1 medium onion, peeled and finely chopped
3 tablespoons Korma curry paste
70ml double cream
1 x 400g tin of chopped tomatoes
4 large broccoli florets
1 large handful frozen long green beans
1 tin chickpeas, drained and rinsed
1 tablespoon tomato puree
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 puree.
Bring back to the boil and simmer for a further 5 minutes.
Serve with rice and fresh bread.