Vegetable korma curry

Vegetable korma curry

This creamy and lightly spiced recipe uses reduced-fat crème fraîche for a lighter curry that’s perfect for using up root vegetables.

By , 21 September 2015
Vegetable korma curry
  • Ready in: 40 mins
  • Serves: 4
  • Price: £1.14 per serving
Nutritional Info
Each 498g serving contains
  • Fat med
  • Saturates low
  • Sugars low
  • Salt low
  • Energy 1846KJ 441KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 371kJ/89kcal.
  • 125g carrots, thickly sliced
  • 125g potatoes, peeled weight, cut into bite-sized pieces
  • 125g parsnips, peeled weight, cut into bite-sized pieces
  • 1 large onion, chopped
  • 1 tbsp sunflower oil
  • 200g jar Asda Chosen by you Korma Curry Paste
  • 400g can chopped tomatoes
  • 100g frozen peas
  • 100g fine green beans, trimmed and cut in half
  • 400g can chickpeas, drained and rinsed
  • 1 level tbsp cornflour, mixed with 2 tbsp water
  • 75ml reduced-fat crème fraîche
  • Asda Good For You Naan Bread, to serve
  • Lime wedges, to serve
  • Put the carrots, potatoes and parsnips in a pan, cover with cold water and bring to the boil. Simmer for 5 minutes. Drain and set aside.

  • Cook the onion in the oil in the saucepan, over a low heat, until soft but not coloured. Stir in the curry paste and cook over a low heat for another 30 seconds.

  • Add the carrots, potatoes and parsnips and stir to coat everything. Add the tomatoes and 100ml water and heat until simmering. Cover and simmer for 15-20 minutes.

  • Add the peas and beans and bring back to the boil. Simmer for another 6 minutes until the beans are just tender.

  • Add the chickpeas and cornflour, then simmer for 2 minutes. Stir in the crème fraîche and heat. Serve with the naan and lime wedges.