This is a hearty vegetable korma curry, abundant with spices and just perfect for a cold winter’s night. This version is a healthier take on the classic. Using evaporated milk and essence instead of the usual coconut cream.

Vegetable Korma Curry

Ingredients

• 1 teaspoon olive oil
• 1 large brown onion, sliced
• 2 cloves garlic, crushed
• 1 tablespoon garam masala
• 1 teaspoon turmeric powder
• 1 red chilli, finely chopped (optional)
• 2 carrots (unpeeled), sliced
• 1 cup vegetable stock
• 750g butternut pumpkin, cut into large chunks
• 350g green beans
• 1 300g can chickpeas, rinsed and drained
• 1 can evaporated skim milk
• 1/4 teaspoon coconut essence

Method

1. Heat the oil in a large saucepan over low heat.  Add the onion and cook, stirring occasionally for 5 minutes or until soft.
2. Add the garlic and cook, stirring for a further 30 seconds.
3. Increase heat to medium, add the garam masala, turmeric and chilli and cook, stirring for 1 minute or until aromatic.
4. Add carrots and stir well. Add stock, increase heat to high and bring to the boil.  Reduce heat to low and cook, covered for 5 minutes.
5. Add the pumpkin, beans, chickpeas, evaporated skim milk and coconut essence. Increase heat to high and brink to the boil.  Reduce heat to medium and simmer, uncovered, stirring occasionally with a wooden spoon, for 10-15 minutes or until vegetables are tender.

Serves 6.