Adapted from http://www.taste.com.au/recipes/11085/vegetable+korma+curry?ref=collecti…
Ingredients
Olive oil spray
1 bunch shallots, sliced
1 tbs garam masala
1 tsp turmeric
2 garlic cloves, crushed
250mls (1 cup) vegetable stock
1kg butternut pumpkin, peeled, deseeded, cut into large chunks
350g green beans, trimmed
1 300g cooked chickpeas, drained
1 400g can light coconut cream
1/2 tsp salt
Method
Step 1
Preheat oven to 180°C.
Step 2
Spray olive oil in a large saucepan over low heat. Add the shallots and the garam masala, turmeric and garlic. Cook, stirring, for 1 minute or until aromatic.
Step 3
Add stock, pumpkin, beans, chickpeas and coconut cream. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring occasionally with a wooden spoon, for 10 minutes or until vegetables are tender. Season with the salt.