Ama-Vegan Korma Curry

With a little one scurrying around our knees its can be a little more challenging to get everything done and stay in routine. Having dinner ready in time for the family meal sometimes requires a couple of shortcuts.
Normally I would have some tofu marinade for a couple of hours beforehand and make my curry sauce from scratch. Last night was one of the times a little helping hand was required.

So here is a quick Ama-zing Ama-Vegan Korma Curry

250g Couscous, prepared as per instructions.

1 large mushroom, cut into cubes
2 cups julienne carrots
1/2 a onion, sliced
1 medium aubergine, cut into cubes
1 small punnet of baby corn
1 small punnet of mange tout
1 cup broccoli florets
1 cup cauliflower florets
1 can coconut milk
1 packet of Fry’s Korma Curry Pieces
Choice of oil for frying

Heat a large pot, add the oil and start off by frying the aubergine. When the aubergine starts to go golden, add the onions and mushroom and fry until soft. Add the coconut milk and remaining vegetables. Bring to the boil, reduce the heat and allow to simmer until the vegetables are tender, but not too soft. Add the Fry’s Korma Curry Pieces and cook for another ten minutes.
Season with salt to taste.

Serve with the couscous.

I was quite pleased with how it all came together as I hadn’t used any additional Korma paste. The packet that S bought had milk in it so obviously couldn’t use that.
All in all a very tasty and bountiful meal. We will have the rest of it tonight prior to the Nik Rabinowitz show later tonight at the Baxter Theater which ironically promises to be “100% vegan and green friendly. made up of 10% recycled material, and 15% upcycled jokes. No punchlines were tested on animals. Bring your own canvas bag.”
Should be interesting.


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