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Korma Curry

Recipes | May 6, 2016 | By

Korma Curry

Fry's Family Foods


  • 50 g Korma paste (already made works perfectly fine)
  • 6 - 8 Baby aubergine (quartered)
  • 6 - 8 Baby butternut (halved)
  • Coconut oil for frying
  • Thumb of Ginger (grated)
  • 2 Cloves of garlic (grated)
  • 1 White onion (chopped)
  • 1 Tin of chickpeas (drained)
  • 1 Tin of coconut cream
  • 2 T Tomato paste
  • Curry leaves
  • 1 Red chilli (deseeded)
  • 2 t Sugar (optional)
  • Pinch of salt

For the Pineapple Relish

  • 1/2 Cup desiccated coconut
  • 1 Pineapple (grated)
  • ¼ Tin of coconut cream
  • 2 Spring onion (chopped)
  • 2 T Coriander (chopped)
  • in season
  • 1 Green chilli (thinly sliced)


  • Lightly fry the baby aubergine and butternut for about 5 minutes in a little coconut oil, until a bit softer.
  • Fry the onion, ginger and garlic. Add the korma paste, curry leaves and fry for a few minutes until fragrant.
  • Add the korma curry pieces.Mix until all coated through.
  • Add the coconut cream and mix through. Add the tomato paste and mix through.
  • 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).
  • Add the tin of chickpeas. Allow to simmer on a very low heat until ready to serve.
  • Mix all the pineapple relish ingredients together and serve on the side.
  • Serve on a bed of basmati rice, if you wish.