Products used in this recipe
Veggie Korma
Yield: 10 Servings
Yield: 10 Servings
A korma vegetable curry and roti bread hack.
Instructions:
Step 1
Combine coconut powder and 300ml water.
Step 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.
Step 3
Cut pastry into 10cm squares. Pan fry pastry over low heat on both sides until flaky and golden.
Step 4
Serve korma with rice, pastry, chutney and yoghurt.
