Kids Dairy Free Korma
This creamy and flavorful vegan korma curry is a delightful blend of sweet and savory notes. The tender sweet potatoes, butternut squash, and broccoli are simmered in a rich coconut milk sauce infused with aromatic spices and accompanied by juicy pineapple and plump sultanas. A comforting and satisfying dish that is perfect to serve with rice.
— Constant Cookbook
Ingredients
- 1 Tbsp of Vegetable oil
- 1 Medium Red Onion,chopped
- A paste made from 3 cloves of garlic and a 2cm section of Ginger
- 2 medium Sweet Potatoes, cut into chunks
- 1/4 Butternut Squash,cut into chunks
- 5 fl oz water
- 1/2 Head of Broccoli
- 1 Tbsp of Dry Korma mix-I used Asda's
- 1 pint of Kara Dairy Free Coconut Milk
- 1 Tsp of Chicken Bovril concentrate
- 1/4 Fresh Pineapple, cut into chunks or approx 1/2 a tin
- 2 oz of Sultanas
Instructions
- Add the oil to a Wok or a large frying pan
- Add the chopped red onion and fry until starting to brown
- Add the sweet potato and butternut squash with the water and cook for 10 minutes
- Add the broccoli and cook for further 10 minutes
- Sprinkle over the dry Korma mix, stir, then add the milk
- Stir and add the chicken Bovril and let the curry cook for a further 15 minutes until all the vegetables are soft and the liquid has thickened
- Add the chopped pineapple and the sultanas and allow to cook for further 5 minutes
- Serve with rice
Yield
Serves 6
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