Servings: people
Calories/100g: 118.4 kcalWhy you should try it
Korma curry is a little sweet and really creamy due to the coconut milk. Indian dishes always contain a lot of flavor and this recipe is no exception. You can eat the curry just with a spoon itself, but fresh Naan goes a long way here. If you don’t have it in your local groceries store, you can definitely substitute it with a different kind of bread.
Ingredients
Ingredients
- 600 g sweet potato
- 3 tablespoon korma curry paste
- 2 red onions
- 200 g spinach fresh or frozen, both is fine
- 400 ml coconut milk
- 400 g tinned tomatoes (chopped)
- 200 g yoghurt (3,5 % fat)
- 4 naan breads
Instructions
- Prepare vegetables. Peel sweet potato and cut into chunks ~2.5 cm. Peel red onion and cut into eights.
- Fry onions and curry paste. Fry the onions with some oil in a large cooking pot for about 2 minutes. Then, add the korma curry paste and fry for an additional minute until the paste release it's fragrant scent.
- Add sweet potato, cocount milk and tinned tomatoes. Add salt and a pinch of sugar to taste. Reduce the heat and let it simmer for about 10-15 minutes (until sweet potato has become soft). Stir every now and then.
- Add the spinach and stir until the spinach unfreezes (if frozen) or collapses (if fresh).
- Serve curry along with a dab of yoghurt and naan bread. Enjoy!
Nutrition
Calories: 118.4 kcal
Tried this recipe?Mention @Hungry_Vegetarians or tag #hungry_vegetarians!
What do you think?Let me know how you liked it!