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