Mixed Vegetable Korma

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 - serves 4

  • 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 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)

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