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Scroll down to see recipes for:

Mushroom Korma,

Sweet Potato & Green Bean Korma,

Panneer Cheese & Pea Korma

(All Recipes Serve 4)

  

Mushroom Korma

 

Substitute the meat on the curry meal kit shopping list for

500g Button Mushrooms

 

Heat 5tbs oil in a saucepan and stir fry 2 chopped onions for 2 minutes.

Add 4 crushed garlic cloves (and chopped chillies - optional) and stir fry for 30 seconds.

Add the korma spices and stir fry for 30 seconds.

Add 500g mushrooms and stir fry for 2 minutes.

(If the spices are sticking to the pan add a little more oil.)

Remove mushrooms from the pan and set aside.

Add a little more oil to the pan and fry the remaining spices for 30 seconds.

Add 50ml water and salt to taste. Bring to the boil and simmer for 6 minutes, stirring occasionally.

Add 80g coconut cream, 2tsp sugar and 100ml single cream. Bring to the boil and simmer for 5 minutes, stirring occasionally.

Return the mushrooms to the sauce, turn up the heat and reduce for 5 minutes.

Turn off the heat and adjust the seasoning.

 

Sweet Potato & Green Bean Korma

 

Substitute the meat on the curry meal kit shopping list for

400g Sweet Potatoes, peeled and cut into 3cm cubes

250g Green Beans, topped and tailed

 

Heat 5tbs oil in a saucepan and stir fry 2 chopped onions for 2 minutes.

Add 4 crushed garlic cloves (and chopped chillies - optional) and stir fry for 30 seconds.

Add the korma spices and stir fry for 30 seconds.

Add 400g sweet potatoes and stir fry for 2 minutes.

(If the spices are sticking to the pan add a little more oil.)

Add 100ml water and salt to taste. Bring to the boil and simmer for 2 minutes, stirring occasionally.

Add 250g green beans, bring to the boil and simmer for further 8 minutes.

Add 80g coconut cream, 2tsp sugar and 100ml single cream. Bring to the boil and simmer for 10 minutes, stirring occasionally.

Turn off the heat and adjust the seasoning.      

   

Panneer Cheese & Pea Korma

 

Substitute the meat on the curry meal kit shopping list for

227g (1 packet) Paneer Cheese cut into 2cm cubes

250g frozen Peas

 

Heat 5tbs oil in a saucepan and stir fry 2 chopped onions for 2 minutes.

Add 4 crushed garlic cloves (and chopped chillies - optional) and stir fry for 30 seconds.

Add the korma spices and stir fry for 30 seconds.

Add 227g paneer cheese and stir fry for 2 minutes.

(If the spices are sticking to the pan add a little more oil.)

Add 80ml water, 250g frozen peas and salt to taste. Bring to the boil and simmer for 5 minutes, stirring occasionally.

Add 80g coconut cream, 2tsp sugar and 100ml single cream. Bring to the boil and simmer for 10 minutes, stirring occasionally.

Turn off the heat and adjust the seasoning.