Vegetable Korma and Rice
Green
A vegetarian curry full of vegetables and legumes.
Ingredients
- Ingredient
- Amount
- Canola oil
- As needed
- Onion, diced
- 1 small
- Garlic
- 3 cloves crushed
- Korma paste
- 25 grams
- Reduced salt vegetable stock powder
- 2 tsps
- Sweet potato
- 1 cup cut into small cubes
- Potato
- 1 medium cut into small cubes
- Carrots
- 1-2 cut into small peices
- Reduced fat coconut milk
- 1 can
- Canned chickpeas
- 1.5-2 cans drained
- White rice
- 1 1/2 cups uncooked
This is a School Lunch Project Menu item, best served “with Yoghurt”.
Method
- Heat a 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, sweet potato, potato and carrot 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.
Place a serve of the rice in a bowl and spoon curry over the top to serve. We encourage you to use what vegetables are in season and available to you. Sweet potato, potato, carrot, spinach, broccoli and zucchini all work well.
Serves: 6
This recipe has been produced for the School Lunch Program by School Food Matters in partnership with Loaves and Fishes Tasmania and Department of Health Tasmania Dietitians.
Feel free to share with this acknowledgement.