Veg Korma Curry

We got caught up in ex-cyclone Debbie (the roads around us were flooded or blocked by trees) and were a bit low on fresh food, when a lovely friend loaded us up with beautiful bunches of tropical spinach, zucchinis & cherry tomatoes from her garden.

We still had kale in ours, and some potatoes & carrots in the fridge, so I thought I’d cook up a warming veggie Korma for dinner.

The creamy coconut milk and hearty chickpeas made this a winner with the kids.


  • 1 tbl rice bran oil
  • 1-2 cloves garlic (grated)
  • Large bunch of tropical spinach (leaves stripped and washed)
  • Bunch of kale (finely chopped and washed)
  • 1-2 carrots (roughly chopped)
  • 1-2 zucchinis (diced)
  • 2 small potatoes (diced)
  • 1 cup cherry tomatoes (cut in half)
  • Can chickpeas (or soaked, dried chickpeas)
  • 1-2 tbl coconut milk
  • 1 tbl Korma curry paste

To serve

  • Brown rice
  • Fresh chilli (optional)
  • Fresh coriander (optional)


  1. Gently heat garlic and oil in pan.
  2. Add chickpeas and Korma paste and stir through.
  3. Add veggies and stir over medium heat.
  4. Cook until potatoes and carrots are soft.
  5. Add leafy greens and stir briefly before removing from heat.
  6. Serve over rice with fresh chilli and coriander (if you like).

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