Vegetarian Coco Korma

Vegetarian Coco Korma

$35.00 ea
 

 

Serving Size: 4
Cook Time: 15 mins

  

COOKING INSTRUCTIONS

1. Place the basmati rice into the rice cooker or bring to boil in salted water using a medium size pot. Cook for 10-12min or until cooked. Drain and keep warm.  Cut the eggplants into 1cm disks, cut the squash into 4 pieces and roughly chop the cauliflower.  

 

2. On high heat, drizzle a generous amount of olive oil into a large frying pan and add the eggplant. Sauté for 3-4 min until golden, add the squash or pumpkin and sauté for another 3 min, then add the cauliflower and sauté for another 3 min. Add the korma sauce and the drained and rinsed lentils, bring to the boil and turn down to low, and simmer for 5 minutes. Squeeze the juice of half lemon towards the end of the 5 minutes and check to season.   

 

3. Whilst the veg is cooking, grate the cucumber into a small bowl and add the chilli. For extra flavour, add some mint by picking and finely chopping the mint leaves. 

 

4. Serve rice with coco korma atop a bed of rice, garnishing with the grated cucumber salad. 

 

WHAT'S IN THE BOX?

  • 1 Jar Harris Farm Korma sauce
  • Half cauliflower
  • 1 bunch mint
  • 1 eggplant
  • 250 g gold squash
  • 1 small punnet red chillis
  • 1 kg basmati rice
  • 1 lemon
  • 1 tin lentils
  • 1 lebanese cucumber


WHAT YOU’LL NEED FROM YOUR PANTRY:

  • Rice cooker or Medium size pot
  • Colander
  • Chopping board
  • Small baking tray
  • Grater
  • Olive oil 
  • Salt and pepper
 

    IF YOU DON’T HAVE A PANTRY ITEM, YOU CAN ADD IT NOW

     

    Colavita - Extra Virgin Olive Oil (500mL)

    $11.69 ea
     
     
     

    Rosto - Olive Oil - Extra Oomph (750mL)

    $15.99 ea