Vegetable korma

35 min · Serves 3

A Kubbord recipe

Steps written by Kubbord

What goes in

• 400 gpotatoes
• 2carrots
• 150 gpeas
• 400 mlcoconut milk
• curry powder
• 1onion

How to cook it

1. Peel and dice the potatoes, dice the carrots, and finely chop the onion.
2. Set a large saucepan over medium heat, add the chopped onion and 2 tablespoons of water, and cook for 4 to 5 minutes until the onion is soft and translucent.
3. Stir in the curry powder and cook, stirring constantly, for 1 minute until fragrant.
4. Pour in the coconut milk, add the diced potatoes and carrots, and bring the liquid to a simmer over medium heat.
5. Reduce the heat to medium-low and simmer uncovered for 17 minutes, stirring occasionally, until the potatoes and carrots are nearly tender when pierced with a fork.
6. Stir in the peas and simmer for 3 minutes longer until the peas are plump and heated through, and remove the pan from the heat to serve.

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