RECIPE: Vegetable Korma

This simple recipe helps you to get your 5 out 5 vegetable quota in a tasty dish.

Servings: 2

Preparation: 10 minutes

Cooking: 25 minutes

Ingredients:

1 tablespoon coconut oil

1/4 cup korma paste

1 small thinly sliced brown onion

2 cloves garlic, minced

1/4 cup finely chopped coriander stems

1 red capsicum, cut into 2cm pieces

1 zucchini, cut into 2cm chunks

1 carrot, finely diced

1 cup cauliflower

1/2 cup (125ml) vegetable stock

1 cup (250 ml) coconut milk, plus extra to drizzle

1/2 cup frozen peas

2 kale leaves, stems removed & finely chopped.

1 cup coriander leaves, plus extra to serve

1 cup cooked Quinoa, to serve

Directions:

1. Heat coconut oil in a wok or large frying pan over medium-high heat. Cook the korma paste for 1 minute. Add the onion, garlic, and coriander stems until translucent. To this add the red capsicum, zucchini, carrot, and cauliflower to the korma paste and cook for 3 minutes.

2. Add vegetable stock and coconut milk to the pan. Bring to a boil and then simmer for 10-15 minutes, until the vegetables are tender. Add the peas, kale and coriander until the kale wilts and the peas are cooked. .

3. Serve the korma on the quinoa, topping with coriander, salt and pepper.

4. ENJOY