Creamy Veggie Korma Curry
PREP 10 MIN•COOK 25 MIN
Number of servings
1 olive oil spray
1 onion finely chopped or 3 tsp onion powder
2 garlic cloves finely chopped or 1/2 tsp garlic powder
2 tsp curry powder or to taste
1 tsp ground garam masala
1 tbs tomato paste
150g sweet potatoes, orange 2cm diced
1 tin of chickpeas (400g tin) drained & rinsed
150g firm tofu 3cm diced
1 1⁄2 cups (375ml) vegetable stock
1⁄4 cup (60ml) reduced-fat coconut milk (tinned)
120g green beans trimmed
salt & pepper, to taste
2 tbs Greek yogurt (or dairy-free alternative)
1 lime cut in wedges
1 naan bread, small (50g) (or gluten free) warmed & cut in half
Heat a large saucepan over medium heat and spray with oil.
Add onion and garlic and cook for 2-3 minutes until softened.
Add spices and cook for 1 minute until fragrant, and stir through tomato paste.
Stir through potato and chickpeas to combine.
Gently toss through tofu and add stock and coconut milk.
Bring to a low boil, then reduce to a simmer. Cook for 10 minutes or until mixture has thickened considerably.
Add beans and cook for another 3-5 minutes or until beans are just tender. Adjust seasoning.
Divide between bowls, top with yogurt and serve with lime wedges and warm naan.
1916 kJ / 457 cals
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