YUM Vegetable Korma

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Step 1

Place the brown basmati rice on to cook as per the packet instructions.

Step 2

Place a medium non-stick saucepan onto a high heat and saute the onion for a minute, stirring regularly (No oil needed). Add ¼ cup water to deglaze the pan and stir well.

Step 3

Add the tempeh and half a jar of Patak's Korma paste. Stir so the paste covers all the tempeh. Then add the soy milk and veg stock and stir well.

Step 4

Add the frozen mixed vegetables, spinach and frozen peas. Stir, turn down to medium/low, and place a lid on the pot and cook for 10 minutes.

Step 5

Add the sugar and stir. Serve with ½ cup cooked rice and a spoon of lime pickle or mango chutney.