• Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 x Marion’s Kitchen Korma, which includes:
  • KORMA PASTE
  • DRIED CHILLI & SPICES
  • COCONUT MILK
  • 3 tbsp natural yoghurt
  • 1 tbsp vegetable or canola oil
  • 1 brown onion, finely chopped
  • 300g (about 10 oz) pumpkin, cut into 2cm cubes
  • 200g (about 7 oz) eggplant, cut into 2cm cubes
  • 100g (about 3.5 oz) cauliflower florets
  • 50g (about 2 oz) green beans
  • finely chopped coriander (cilantro) to serve
  1. Instructions
  2. In a small bowl, mix together my KORMA PASTE and the yoghurt
  3. Heat oil in a saucepan over medium-high heat. Add onion and the DRIED CHILLI & SPICES and cook, stirring, for 3-4 minutes until onions are soft.
  4. Add the korma paste mixture and cook for about a minute. Add the COCONUT MILK and 1 cup of water. Add pumpkin, eggplant, cauliflower and green beans. Cover with a lid and simmer for 20 minutes over low heat, stirring occasionally to prevent sticking. Remove the lid and simmer for another 5 minutes to thicken slightly. Remove from heat and top with coriander.