This easy to cook korma is an exotic curry completely different from the creamy kormas from supermarkets. It's rich, nutty, mildly spiced and perfect for meatless Monday.
Ingredients
- 340g Jeyel's South Indian Vegetable Korma cooking sauce
- 3 Tbsp sunflower oil
- 1 sprig fresh or dried curry leaves
- 1 tsp Mustard seed
- 1/2 Diced onion
- 400gms of mixed vegetable ( usually cooked with potatoes, carrots, beans and peas in South India)
- Chopped coriander for garnishing
Method
- Add 3 Tbsp of sunflower oil to the pan. When the oil is hot, add the mustard seeds
- Add the curry leaves
- Once the mustard seed pops add diced onion and saute until soft and golden brown (2-3 minutes in high flame)
- Add Jeyel's South Indian Vegetable Korma Cooking sauce and mix it
- Add the vegetable and mix it gently until the vegetables are covered with the sauce
- Reduce the heat to low flame and cover it with the lid
- Leave it to cook for 8-10 minutes or until the vegetables are cooked
- Add chopped coriander to garnish
- Serve the curry with rice or chappati (can use wholemeal tortilla instead)
- And ENJOY