Hearty dinner season is here and we have the perfect korma recipe for you. This is such an easy and affordable dish that’ll keep the whole family happy.
Ingredients
2 tbsp
Olive oil
4 green onion (stem)
Green onion, scallion, ramp
1/2 pepper(s)
Red Thai chili pepper
1 piece, 2-inch
Ginger root
3 clove(s)
Garlic
200 gm
Green peas, raw
(or frozen)
1 medium pepper(s)
Red bell pepper
2 head
Broccoli, raw
250 gm
Cherry Tomatoes
1 tsp
Cumin seeds
1 can(s) (13.5 oz)
Coconut milk
1 can(s) (16 oz)
Diced tomatoes, canned
2 tbsp
Curry powder
1 1/2 tsp
Salt
1/2 tsp
Black pepper
1 tbsp
Maple syrup, pure
1 bunch
Cilantro (coriander)
3 tbsp
Cashew nuts, roasted
(garnish)
Instructions
Add 2 tbsp oil to pan on a high heat
Once heated, add your chopped onion, garlic, chilli and scallions. Cook for 2 minutes
Chop your red pepper into strips, broccoli into florets and tomatoes into quarters and add to pan. Cook for 2 minutes and add the cumin seeds while the broccoli starts to char
Pour in the coconut milk and chopped tomatoes with the curry powder, salt, pepper and maple syrup.
ginger and diced tomatoes are never used in this recipe (although of course I added the ginger, what's a korma without it?). Instructions don't say to let it simmer, but you'll need to for about 10 minutes to bring flavors together and soften broccoli depending on how small you cut it.
ginger and diced tomatoes are never used in this recipe (although of course I added the ginger, what's a korma without it?). Instructions don't say to let it simmer, but you'll need to for about 10 minutes to bring flavors together and soften broccoli depending on how small you cut it.