Frys Asian fusion_korma

Korma Curry

Recipes | May 6, 2016 | By

Korma Curry
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Ingredients
  1. Box FRY’S MEAT FREE KORMA CURRY PIECES
  2. 50g Korma paste (already made works perfectly fine)
  3. 6 - 8 Baby aubergine, quartered
  4. 6 - 8 Baby butternut, halved
  5. Coconut oil for frying
  6. Thumb of Ginger, grated
  7. 2 Cloves of garlic, grated
  8. 1 White onion, chopped
  9. 1 Tin of chickpeas, drained
  10. 1 Tin of coconut cream
  11. 2 T Tomato paste
  12. Curry leaves
  13. 1 Red chilli, deseeded
  14. 2 t Sugar (optional)
  15. Pinch of salt
For the Pineapple Relish
  1. 1/2 Cup desiccated coconut
  2. 1 Pineapple, grated
  3. ¼ Tin of coconut cream
  4. 2 Spring onion, chopped
  5. 2 T Coriander, chopped
  6. (in season)
  7. 1 Green chilli, thinly sliced
Instructions
  1. Lightly fry the baby aubergine and butternut for about 5 minutes in a little coconut oil, until a bit softer.
  2. Fry the onion, ginger and garlic. Add the korma paste, curry leaves and fry for a few minutes until fragrant.
  3. Add the korma curry pieces.Mix until all coated through.
  4. Add the coconut cream and mix through. Add the tomato paste and mix through.
  5. Add the chilli and allow to simmer for about 5 minutes. Season with salt and sugar (optional, it brings out the flavor a bit more).
  6. Add the tin of chickpeas. Allow to simmer on a very low heat until ready to serve.
  7. Mix all the pineapple relish ingredients together and serve on the side.
  8. Serve on a bed of basmati rice, if you wish.
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