Vegetable korma
Cutting down on meat is a great way to save on the grocery shop, and you won’t miss it in this easy and comforting curry.
SERVES 8
PREP 15 MINS
COOK 25 MINS
✱ 2tbsp vegetable oil
✱ 2 onions, chopped
✱ 300g korma curry paste
✱ 1 large butternut squash, cut into chunks
✱ 1lt hot vegetable stock
✱ 1 small cauliflower, cut into florets
✱ 2 red peppers, chopped
✱ 400g mixed frozen soya beans and sweetcorn
✱ 300g natural yogurt
✱ Handful flaked almonds, toasted (optional)
✱ Handful coriander leaves, to serve (optional)
Heat the oil in a large pan, add the onion and cook for 5-6 mins over medium heat, until translucent and beginning to soften. Stir in the curry paste and cook for a further 2
