Creamy Coco Veggie Korma
with Cauliflower, Squash & Peas
Cooking time
25 minutes
Servings
4
Calories
560 /serving
Each warming bite gleams with veggies in a rich coating of coconut milk curry. Butternut squash, cauliflower florets and green peas are perfectly dressed for a cold winter night, and fluffy white rice is sure to keep the kids coming back for more.
We will send you:
- 200g Cauliflower florets
- 300g Diced butternut squash
- 320g White rice
- 150g Green peas
- 30ml Tomato paste
- 60ml Vegetable demi-glace
- 400ml Organic fair-trade coconut milk (non-GMO)
- 24g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
You will need:
Large high-sided pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
19 g
Saturated Fat
16 g
Sodium
540 mg
Total Carb
84 g
Sugars
10 g
Protein
12 g
Fibre
4 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Start the korma
- Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the cauliflower (halve if large) and sauté, 3 to 4 min., until beginning to brown.
- Add the squash and sauté, 3 to 4 min., until beginning to brown.
- Add the tomato paste and spices. Sauté, 30 sec. to 1 min., until dark red.
Finish the korma
- To the pan, add the coconut milk, demi-glace, ½ cup water and S&P; bring to a boil.
- Reduce to a simmer and cook, partially covered, stirring occasionally, 6 to 8 min., until beginning to thicken.
- Add the peas and cook, stirring often, 1 to 2 min., until warmed through; season with S&P.
Plate your dish
- Divide the rice between your bowls.
- Top with the korma. Bon appétit!
