HOUSE OF ASIA
See the recipe
Vegetables in korma curry sauce
Vegetables in a creamy korma curry sauce is a delicate, aromatic dish inspired by Asian flavors, perfect for a quick, vegetarian dinner.
Ingredients
- 100 gr House of Asia Korma Curry Pastes
- 1 teaspoon House of Asia Garlic Pastes or 1 teaspoon chopped garlic
- 200 ml Organic coconut milk 22% House of Asia
- 100 g jasmine rice
- 150 g cauliflower florets
- 100 g eggplant, roughly diced
- 80 g diced potatoes
- 1 onion, diced
- 3 tablespoons of coconut flakes
- 3 tablespoons of roasted peanuts
- 3 tablespoons chopped cilantro
- Lime cut into pieces
- Salt and pepper to taste
- 4 tablespoons of oil
A method of preparing
- Prepare the rice according to the instructions on the package.
- In a pot, fry the onion, garlic paste and korma curry paste in oil for 3-4 minutes, then add the coconut milk and mix.
- Add oil to a pan and sauté the cauliflower and potatoes for about 3 minutes. Then add the eggplant, sauté for another 2 minutes, and then transfer everything to the pot with the sauce. Cook until tender, about 15 minutes. Finally, add the coconut flakes and half the nuts, and season with salt and pepper.
- Serve the finished dish with rice and a wedge of lime, sprinkle with the remaining nuts and coriander.
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