Dan Churchill

Creamy Veggie Korma Curry

Dan Churchill
PREP 10 MIN
COOK  25 MIN

DF

EF

GF

NF

VE

V

Number of servings
2
Ingredients

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 12 cups (375ml) vegetable stock

14 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

Methodbased on 2 servings
1

Heat a large saucepan over medium heat and spray with oil.

2

Add onion and garlic and cook for 2-3 minutes until softened. 

3

Add spices and cook for 1 minute until fragrant, and stir through tomato paste.   

4

Stir through potato and chickpeas to combine. 

5

Gently toss through tofu and add stock and coconut milk. 

6

Bring to a low boil, then reduce to a simmer. Cook for 10 minutes or until mixture has thickened considerably. 

7

Add beans and cook for another 3-5 minutes or until beans are just tender. Adjust seasoning.

8

Divide between bowls, top with yogurt and serve with lime wedges and warm naan.

Nutritional Informationper serving

Energy (kJ)

1916 kJ / 457 cals

Protein

24 g

Fat

16 g

Sat. Fat

4.7 g

Carbs

44.6 g

Sugar

11.4 g

Fiber

16.2 g

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