Vegetable Korma and Rice
Green
A vegetarian curry full of vegetables and legumes.
Ingredients
- Ingredient
- Amount
- Vegetable oil
- As needed
- Onion, diced
- 140 grams
- Garlic, peeled and crushed or finely diced
- 15 grams (3 cloves)
- Korma paste
- 50 grams
- Reduced salt vegetable stock powder
- 20 grams
- Mixed vegetables*, cut into small cubes
- 600 grams
- Reduced fat coconut milk
- 700 millilitres
- Frozen peas
- 250 grams
- Canned chickpeas, drained
- 3 x 400 gram tins
- White rice, uncooked
- 550 grams
This is a School Lunch Project Menu item, best served “with Yoghurt”.
Method
- Heat the large stock pot over medium heat and add enough oil to lightly coat the bottom of the pot.
- Add the onion and garlic and cook until the onion starts to look transparent.
- Add the korma paste and stir for a couple of minutes. Add a little water to the pan if the curry paste starts sticking.
- Add the stock powder and vegetables to the pan and cook on a medium to low heat until the vegetables are tender.
- Turn the heat down to low and slowly add the coconut milk into the curry pot, stirring it well to combine.
- Add the peas and drained chickpeas, put the lid on and leave to sit on a low heat for another five minutes, stirring a couple of times to avoid the curry sticking to the bottom of the pan.
- Rinse the rice well in a colander and cook according to packet instructions.
*We encourage you to use what is in season and available to you. Sweet potato, potato, carrot, spinach, broccoli and zucchini all work well.
Serves: 10
This recipe has been produced for the School Lunch Program by School Food Matters in partnership with Loaves and Fishes Tasmania and Department of Health Tasmania Dietitians.
Feel free to share with this acknowledgement.