Hearty dinner season is here and we have the perfect korma recipe for you. This is such an easy and affordable dish that’ll keep the whole family happy.

Yields4 Servings

Ingredients
 1 tbsp Oil
 4 scallions
 ½ red chilli
 1 thumb sized piece of ginger
 3 cloves of garlic
 200 g peas
 1 red pepper
 2 heads of broccoli
 250 g cherry tomatoes
 1 tsp cumin seeds
 1 x 400g tin coconut milk
 1 x 400g tin chopped tomatoes
 2 tbsp curry powder
 1 ½ tsp salt
 ½ tsp black pepper
 1 tbsp maple syrup
 1 Small bunch of coriander
 cashew nuts to serve

Instructions
1

Add 2 tbsp oil to pan on a high heat

2

Once heated, add your chopped onion, garlic, chilli and scallions. Reduce heat to medium and Cook for 2 minutes

3

Chop your red pepper into strips, broccoli into bite size florets and tomatoes into quarters and add to pan. Cook for two minutes and add the cumin seeds while the broccoli starts to char

4

Pour in the coconut milk and chopped tomatoes with the curry powder, salt, pepper and maple syrup. Bring to a boil, then reduce the heat and simmer for 5 minutes,

5

Chop the coriander and add to the pan along with the peas. Taste before serving and season if needed.

6

Serve with a sprinkling of chopped roasted cashews!

Ingredients

Ingredients
 1 tbsp Oil
 4 scallions
 ½ red chilli
 1 thumb sized piece of ginger
 3 cloves of garlic
 200 g peas
 1 red pepper
 2 heads of broccoli
 250 g cherry tomatoes
 1 tsp cumin seeds
 1 x 400g tin coconut milk
 1 x 400g tin chopped tomatoes
 2 tbsp curry powder
 1 ½ tsp salt
 ½ tsp black pepper
 1 tbsp maple syrup
 1 Small bunch of coriander
 cashew nuts to serve

Directions

Instructions
1

Add 2 tbsp oil to pan on a high heat

2

Once heated, add your chopped onion, garlic, chilli and scallions. Reduce heat to medium and Cook for 2 minutes

3

Chop your red pepper into strips, broccoli into bite size florets and tomatoes into quarters and add to pan. Cook for two minutes and add the cumin seeds while the broccoli starts to char

4

Pour in the coconut milk and chopped tomatoes with the curry powder, salt, pepper and maple syrup. Bring to a boil, then reduce the heat and simmer for 5 minutes,

5

Chop the coriander and add to the pan along with the peas. Taste before serving and season if needed.

6

Serve with a sprinkling of chopped roasted cashews!

Pea and Broccoli Korma

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