Peas, Beans, Spinach and Sweetcorn Korma
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This is a mild, creamy curry with lots of texture from the vegetables. It is based on a much loved restaurant favourite which is finished with cream, you can go that route, but I often add a little whole milk instead. You can also add some paneer or even some chicken to the dish. I don’t use the spices in the packet as they over power the delicacy of the vegetables but do use some cumin seeds, use them if you have them, if not leave them out, the sauce already has plenty of flavour.
Delicate Korma Curry
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Ingredients
  • 1 tsp. vegetable oil
  • ½ tsp. cumin seeds (if you have some)
  • 1 packet The Spice Tailor Delicate Korma Curry
  • ½ cup each frozen green peas and tinned sweetcorn (drained and washed)
  • Handful of green beans, topped and tailed and finely sliced
  • Good handful of baby spinach
  • 1/3 cup whole milk or 2 tbs. single cream
  • Good grinding of black pepper
  • 1 tbs. dried fenugreek leaves (optional)
Method
  1. Heat the oil in a small-medium sized saucepan. Add the cumin seeds (if using) and cook until they smell toasted and darken a little. Add the sliced beans and sauté for 2-3 minutes or until just softening.
  2. Add the peas and corn and sauté for another minute. Add both sauce packets but keep the spices for another dish (they will over power the vegetables) and the milk (if using). Bring to a simmer, crush the dried herbs in your hands and sprinkle over with the black pepper, stir in (with cream if using) and serve.
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