Image of child eating curry

Vegetable Korma (Frozen)


This, like its non-vegetarian cousin, is one of those curries that makes me understand why I bother to make curry pastes from scratch.  Because the curry you finish with tastes so much better (and you know what's in it!)

This is curry for beginners (or small children), as it contains very little chilli. Loads of vegetables, and chick peas, cooked in homemade korma curry paste, with a sprinkling of almonds.

I've had a number of conversations recently about vegan meals - and we're always looking for great options. This curry we have tweaked, and so we proudly give you its vegan self.

Reheat gently, cook some rice and dinner is on the table.

Suitable for a low sodium version. Gluten free. Contains nuts.

Ingredients: Chickpeas, cauliflower, sweet potato, onion, garlic, ginger, coriander, almonds, cashews, tomato puree, vegetable stock (house made), coconut cream, olive oil, desiccated coconut, chilli, garam masala, ground coriander, cumin, sweet paprika, ground tumeric, pepper, curry leaves, pepper, salt

Low sodium version does not contain vegetable stock or salt