Korma vegetable curry
8
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Cubes of smooth tofu and sweet pumpkin are an ideal match for the mild heat of this quick curry.
Ingredients
Butternut pumpkin
800 g, peeled, cut into 3cm pieces
Brown onion
1 large, cut into thin wedges
Garlic
2 clove(s), crushed
Indian curry paste
¼ cup(s), korma, (60g)
Canned diced tomatoes
400 g
Cauliflower
350 g, cut into florets
Greek yoghurt, plain, low-fat, no added sugar
180 g
Green string beans
300 g, cut into 3cm pieces
Firm tofu
300 g, cut into 3cm pieces
Fresh coriander
½ cup(s), chopped
Cooked white rice
2 cup(s), basmati
Oil spray
1 x 3 second spray(s)
Instructions
1
Spray a large saucepan with oil and heat over high heat. Add the pumpkin and cook, stirring, for 5 minutes or until golden. Transfer to a plate.
2
Add the onion and garlic and cook, stirring, for 3–5 minutes or until softened. Add the curry paste and cook, stirring, for 1 minute or until fragrant.
3
Add the tomatoes, cauliflower, pumpkin and 1½ cups (375ml) water. Bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes. Add the yogurt and beans and simmer for 5–7 minutes or until vegetables are tender.
4
Stir in the tofu and half the coriander. Serve the rice topped with the curry and sprinkled with the remaining coriander.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.