Peas, Beans, Spinach and Sweetcorn Korma Recipe | The Spice Tailor
Peas, Beans, Spinach and Sweetcorn Korma
  • 3-4
  • 10
  • 15
This is a mild, creamy curry with lots of texture and pops of flavours from different 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.
Delicate Korma Curry
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Ingredients
  • 1 pack of The Spice Tailor Delicate Korma Curry
  • 1 tsp vegetable oil
  • ½ cup each frozen green peas and tinned sweetcorn (drained and washed)
  • Handful of french beans, topped and tailed and finely sliced
  • Good handful of baby spinach
  • 2 tbsp single cream or a good splash of whole milk (then reduce the curry until it is creamy again).
  • Good grinding of black pepper
  • Small handful of fresh coriander or other soft herbs
Method
  1. Heat the oil in a small-medium sized saucepan.
  2. Add the sliced beans and sauté for 2-3 minutes or until just softening.
  3. Add the peas and corn and sauté for another minute.
  4. Add both base and main sauce from the pouches, but keep the spices for another dish.
  5. Bring to a simmer add the herbs, black pepper and cream. Taste, adjust seasoning if necessary and serve.
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