Name: Mushroom Korma Curry
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 tbs ghee or vegetable oil; 1 brown onion, finely chopped; 3 tsp garam masala; 400g button mushrooms, trimmed; 2/3 cup korma curry paste; 1/2 small (about 350g) cauliflower, trimmed, chopped; 1 small (about 400g) orange sweet potato, peeled, chopped; 2 cups vegetable stock; 400ml can coconut milk; 125g green beans, trimmed, cut in half; Roasted cashews, fresh coriander leaves & steamed basmati rice, to serve

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Heat ghee or oil in a large wok over medium heat. Add onion and garam masala. Cook, stirring occasionally for 3 minutes, until soft. Add mushrooms
Cook, stirring over a high heat for about 5 minutes, or until mushrooms are soft. Add curry paste. Cook, stirring, for 1-2 minutes, or until fragrant
Add cauliflower and sweet potato and stir to coat in spice mixture. Add stock and coconut milk. Bring to boil. Cover with lid
Simmer, stirring occasionally over a medium-low heat for about 15 minutes, or until potato is tender. Remove lid
Add beans and simmer, uncovered for about 5 minutes or until beans are tender. Serve. Sprinkle over cashews and coriander. Serve with basmati rice

Tips & Hints:

You can use other vegetables such as butternut pumpkin, red capsicum and zucchini

Heat ghee or oil in a large wok over medium heat. Add onion and garam masala. Cook, stirring occasionally for 3 minutes, until soft. Add mushrooms
Cook, stirring over a high heat for about 5 minutes, or until mushrooms are soft. Add curry paste. Cook, stirring, for 1-2 minutes, or until fragrant
Add cauliflower and sweet potato and stir to coat in spice mixture. Add stock and coconut milk. Bring to boil. Cover with lid
Simmer, stirring occasionally over a medium-low heat for about 15 minutes, or until potato is tender. Remove lid
Add beans and simmer, uncovered for about 5 minutes or until beans are tender. Serve. Sprinkle over cashews and coriander. Serve with basmati rice

Tips & Hints:

You can use other vegetables such as butternut pumpkin, red capsicum and zucchini

Heat ghee or oil in a large wok over medium heat. Add onion and garam masala. Cook, stirring occasionally for 3 minutes, until soft. Add mushrooms
Cook, stirring over a high heat for about 5 minutes, or until mushrooms are soft. Add curry paste. Cook, stirring, for 1-2 minutes, or until fragrant
Add cauliflower and sweet potato and stir to coat in spice mixture. Add stock and coconut milk. Bring to boil. Cover with lid
Simmer, stirring occasionally over a medium-low heat for about 15 minutes, or until potato is tender. Remove lid
Add beans and simmer, uncovered for about 5 minutes or until beans are tender. Serve. Sprinkle over cashews and coriander. Serve with basmati rice