Light Veggie Korma (MC)
Ingredients
- 40g brown rice
- ½ clove garlic, crushed
- ½ tsp ground ginger (or to taste)
- ½ courgette
- 3 spears broccoli
- 4 mushrooms, sliced
- ½ red pepper, diced
- ½ onion, diced
- 1 tsp olive oil
- Black pepper
- 1 tbsp korma paste
- 3 tbsp frozen peas
- ½ stock cube, low sodium, vegetable
- 200ml water
- 2 tbsp full-fat Greek yoghurt
- Cornflour, optional
Instructions:
Cook rice according to the instructions on the pack.
Fry off the garlic, ginger, courgette (zucchini), broccoli, mushrooms, pepper (bell pepper) and onion in a little olive oil for a few minutes.
Season and add in korma paste, peas, crushed stock cube, around 200ml of water (more if needed) and allow to simmer for 20 minutes.
When the korma is almost ready, add a little cornflour (corn starch) if it needs to be thicker. Stir in the Greek yoghurt, mix and serve with rice.