Cauliflower, Red Lentil & Green Bean Korma Curry

Name: Cauliflower, Red Lentil & Green Bean Korma Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 1 tablespoon oil; 1 onion, finely chopped; 1/3 cup korma curry paste; 500 mL hot water; 400 g canned diced tomatoes; 1 pot Continental Stock Pot Sensations Vegetable Stock Pot; 2/3 cup dried red lentils; 3/4 cup Greek Style Natural Yogurt; 1/4 cup chopped mint leaves, plus extra for sprinkling; 400 g canned chickpeas, rinsed and drained; 3 cups (300 g) fresh cauliflower florets; 200 g green beans, halved; steamed rice, to serve

Vegetarian

Ready in just 40 minutes this super easy one-pot korma is packed full of vegies! Serve with minted yoghurt and rice.

30 Mins

Cooking Time
easy

Difficulty
10 Mins

Prep Time
4 People

Serves

1 tablespoon oil
1 onion, finely chopped
1/3 cup korma curry paste
500 mL hot water
400 g canned diced tomatoes
1 pot Continental Stock Pot Sensations Vegetable Stock Pot
2/3 cup dried red lentils
3/4 cup Greek Style Natural Yogurt
1/4 cup chopped mint leaves, plus extra for sprinkling
400 g canned chickpeas, rinsed and drained
3 cups (300 g) fresh cauliflower florets
200 g green beans, halved
steamed rice, to serve

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes until golden Add paste and cook, stirring, for 2 mins. Add hot water, tomatoes, stock pot and lentils. Bring to the boil, stirring. Cover, reduce heat to low and simmer for 10 minutes, stirring regularly.
Meanwhile combine ½ cup yoghurt and mint leaves in a bowl.
Add chickpeas, cauliflower, green beans and remaining ¼ cup yoghurt to lentil mixture. Bring to the boil. Reduce heat to medium-low and cook for 10-15 mins, stirring occasionally, until vegetables are tender. Garnish with extra mint leaves. Serve with minted yoghurt and rice.
TIP: If you would like it little spicier add in 1 thinly sliced long green chilli in with the green beans or use a hotter curry paste.