Creamy veggie korma

You can also add a tin of chickpeas (rinsed and drained). This curry can be frozen for up to 3 months.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Set a large saucepan over a medium heat and add the oil. Once hot, add the onion and cook for 5 minutes until softened. Add the garlic and ginger and cook for a further 2 minutes. Now add the spices (leave out the chilli flakes if you prefer less heat) and cook for 1 minute until they become fragrant. Add a splash of water.

Step 2

Add the mixed vegetables to the pan with a big splash of water and cook for 5 minutes. Stir to combine the vegetables with the spices.

Step 3

Add the stock and peas and simmer gently for 10 minutes.

Step 4

Remove the pan from the heat and stir in the yoghurt.

Step 5

Serve with brown rice or Wholemeal pitta breads.