- Serves 6
- Preparation Time 15MINS
- Cook Time 30MINS
2 tbs oil
2 tsp grated ginger
2 garlic cloves, chopped
1 long green chilli, sliced
2 tbs korma paste (see below Korma paste recipe)
1L (4 cups) Campbells Real Stock- Vegetable
400g sweet potato, diced 2cm
4 tomatoes, diced
350g cauliflower, segmented into small florets
1 cup frozen peas
cup fresh Coriander, chopped
2 tbs corn flour
2 tbs korma powder
1 tsp grated ginger
1 tbs crushed cashew nuts
3 tbs olive oil
STEP 1 Heat oil in a medium sized saucepan over medium heat. Saut ginger, garlic and chilli.
STEP 2 Add korma paste and cook for 2 minutes or until fragrant.
STEP 3 Add Campbells Real Stock, sweet potato, tomatoes, cauliflower bring to the boil, lower the heat and simmer for 20 minutes or until sweet potato is tender.
STEP 4 Add peas and yoghurt, mix corn flour and 4 tbs of liquid from korma mixture in a small bowl or jug, return to cauliflower korma and bring to the boil, stirring constantly until slightly thickened.
STEP 5 Garnish with coriander and serve with turmeric rice.