- 2 ½ Tbsp (chicken) Korma Spice Blend
- 2 Tbsp vegetable oil.
- 2 Tbsp ghee or butter
- 1 large onion [diced]
- Chili [to taste if required]
- 1 cup vegetable stock.
- 1 tsp Salt
- 1 cup natural yoghurt
- 2 medium potatoes [cubed]
- 2 medium carrots [diced]
- ¾ cup pumpkin or sweet potato [cubed]
- 1 cup cauliflower florets
- ¾ cup green beans
to prepare Vegetable Korma
 Fry onion in ghee until translucent. Add Chili [if required] and stir well. Add 2 ½ Tbsp of (chicken) Korma spice blend, cook one minute stirring continuously.
 Stir in stock and salt. Bring the heat back to the pan then gradually add the yoghurt.
 Add carrots and potatoes to the pan first and stew for 3 minutes. Add the remaining vegetables ensuring there is sufficient liquid in the pan to just cover the vegetables. Simmer while stirring regularly until the sauce reduces and vegetables are cooked [approximately 12 minutes].
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