Light Veggie Korma (MC)
Ingredients
40g (¼ cup) (1½ oz) brown rice
½ clove garlic, crushed
½ tsp ground ginger (or to taste)
½ courgette (zucchini)
3 spears broccoli
4 mushrooms, sliced
½ red pepper (bell pepper), diced
½ onion, diced
1 tsp olive oil
Black pepper
1 tbsp (0.75 Aus tbsp – 15ml) korma paste
3 tbsp (2.25 Aus tbsp – 45ml) frozen peas
½ stock cube, low sodium, vegetable
200ml (¾ cup) (7 fl oz) water
2 tbsp (1.5 Aus tbsp - 30ml) full-fat Greek yoghurt
Cornflour (Corn starch), 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.
