Adapted from http://www.taste.com.au/recipes/7671/vegetable+korma?ref=collections,veg…
Ingredients
Olive oil spray
1 bunch shallots, chopped
1/4 cup korma curry paste
1kg butternut pumpkin, peeled, seeds removed, cut into 2cm cubes
3 baby eggplant, cut into 1cm-thick slices
2 large tomatoes, roughly chopped
1 cup vegetable stock
160g green beans, topped, cut into 4cm lengths
Method
Step 1
Spray olive oil in a large frying pan over medium heat. Add shallots and curry paste. Cook, stirring, for 1 minute, or until fragrant.
Step 2
Add pumpkin and eggplant. Stir to coat in curry mixture. Add tomatoes and stock. Bring to the boil. Reduce heat to medium-low. Cover and cook for 8 to 10 minutes, or until vegetables are just tender.
Step 3
Add beans. Cook for a further 2 to 3 minutes, or until beans are bright green.