Vegetable Korma and Rice
Green
A vegetarian curry full of vegetables and legumes.
Ingredients
- Ingredient
- Amount
- Vegetable oil
- As needed
- Onion, diced
- 140 grams
- Garlic, peeled and crushed or finely diced
- 15 grams (3 cloves)
- Korma paste
- 50 grams
- Reduced salt vegetable stock powder
- 20 grams
- Mixed vegetables*, cut into small cubes
- 600 grams
- Reduced fat coconut milk
- 700 millilitres
- Frozen peas
- 250 grams
- Canned chickpeas, drained
- 3 x 400 gram tins
- White rice, uncooked
- 550 grams
This is a School Lunch Project Menu item, best served “with Yoghurt”.
Method
- Heat the large stock pot over medium heat and add enough oil to lightly coat the bottom of the pot.
- Add the onion and garlic and cook until the onion starts to look transparent.
- Add the korma paste and stir for a couple of minutes. Add a little water to the pan if the curry paste starts sticking.
- Add the stock powder and vegetables to the pan and cook on a medium to low heat until the vegetables are tender.
- Turn the heat down to low and slowly add the coconut milk into the curry pot, stirring it well to combine.
- Add the peas and drained chickpeas, put the lid on and leave to sit on a low heat for another five minutes, stirring a couple of times to avoid the curry sticking to the bottom of the pan.
- Rinse the rice well in a colander and cook according to packet instructions.
*We encourage you to use what is in season and available to you. Sweet potato, potato, carrot, spinach, broccoli and zucchini all work well.