fbpx

Indian Korma

Delicious vegan curry and you don't even miss the meat or meat substitute!
5 van 1 stem
Cooking time 30 mins
Total time 30 mins
course Main
cuisine Indian
servings 2 persons
calories 710 kcal

Equipment

  • Frying pan
  • Cooking pan

ingredients
  

  • 200 g broccoli
  • 200 g pumpkin
  • 200 g carrot
  • 70 g korma pice paste (Fairtrade)
  • 100 g chickpeas
  • 200 ml coconut milk
  • 120 g rice

instructions
 

  • Cut and wok the vegetables. Meanwhile, cook the rice.
  • Add the spice paste briefly to the vegetables. Then add the coconut milk.
  • Drain the chickpeas and toss them through the sauce.
  • Simmer low until the vegetables are al dente (this is when you can poke the vegetables with your fork).

Nutrition

Calories: 710kcalCarbohydrates: 110.9gProtein: 19.7gFat: 22.2gSaturated Fat: 10gFiber: 17.4gSugar: 16.7g
course Main
cuisine Indian
keyword Curry, Indian curry, Korma
Have you tried this recipe?Share in on Instagram and tag @thestdntchef!