Sweet Potato & Broccoli KormaOctober 2, 2014
This bright, flavourful, and scrumptious vegetarian dish will satisfy your hunger and any curry cravings!
Ingredients for two people
|2 tbs||vegetable oil|
|1||brown onion, diced|
|2||garlic cloves, peeled & crushed|
|1 tbs||HelloFresh curry powder|
|1 tbs||HelloFresh garam masala|
|1||chilli, diced (optional)|
|1||sweet potato, diced into 1 cm cubes|
|1 tin||crushed tomatoes|
|400 ml||vegetable stock, dissolved|
|1 handful||green beans, trimmed|
|1 head||broccoli, cut into florets|
|1 small handful||coriander, roughly chopped|
For the korma
Add the vegetable oil to a large pot over a medium-high heat and cook the onion for 2 minutes. Add the garlic, curry powder, garam masala, and (discretionary) chopped fresh chilli to the pan and cook for 1-2 minutes until fragrant.
Add the sweet potato, tinned tomatoes, and prepared vegetable stock to the pot and simmer for 15 minutes or until the sweet potato is tender. You can get started on the rice at this stage. Add the beans and broccoli to the pot and simmer for a further 3 minutes or until the green vegetables are tender. Stir through nearly all of the yoghurt. (Save a dollop to put on top).
For the rice
Bring a large pot of salted water to the boil. Place the rice into a sieve and rinse it with cold tap water. The water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Add the rice and cook it for 10-12 minutes or until soft. Drain.
Dish up the korma with the rice, a dollop of the remaining yoghurt, and a good sprinkle of coriander.
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