1 tbsp olive oil
1 small cauliflower head, cut into florets
2 large carrots, cut into thick slices
1 medium courgette, cut into thick slices
2 medium potatoes, cut into chunks
4 tbsp korma curry paste (I used Sainsbury’s)
1 400ml can coconut milk
Salt to taste
Fresh chopped coriander for garnishing
Prep all the vegetables making sure that all pieces are roughly the same size. This will ensure an even cooking.
Heat the oil in a large deep non-stick frying pan and gently cook the vegetables for 5 minutes stirring often.
Add the korma paste, stir well, pour in the coconut milk, stir well again and cover. Cook covered for 10 minutes, remove the lid and continue cooking for a further 10 minutes until the vegetables are cooked through but still firm.
Season to taste, garnish with fresh chopped coriander and serve hot with brown rice