Products used in this recipe
Veggie Korma
Yield: 10 Servings
Yield: 10 Servings
A korma vegetable curry and roti bread hack.
Instructions:
1. Combine coconut powder and 300ml water.
2. Sauté frozen Edgell Onion. Add coconut milk, korma sauce and frozen Edgell Cauliflower. Simmer until thickened. Add frozen Edgell Beans and stir until cooked.
3. Cut pastry into 10cm squares. Pan fry pastry over low heat on both sides until flaky and golden.
4. Serve korma with rice, pastry, chutney and yoghurt.
