The convenience of this recipe isnt just in the relatively quick cooking time due to the assistance of added microwave, but also that its almost completely hands off. Just let the oven do the job for you.
Serves 4
METHOD
- Heat oil in frying pan and add curry paste, coriander and cumin seeds, then ginger and garlic and cook for a minute
- Add onion and cook on medium heat until onion is starting to become translucent.
- Put all other ingredients except , tomatoes, coconut milk and spinach to a large oven proof microwave safe casserole dish
- Stir in tomatoes, then curry paste mixture and coat vegetables well
- Set oven to Microwave combination Fan Assisted + Microwave ( or similar available function in your oven) 190C, 400W, and cook for 20 minutes or until vegetables almost cooked through
- Stir in coconut milk and return to the oven Fan Assisted+ Microwave 190C 400W 10 minutes or until vegetabes are tender and cooked through (check the eggplant and as this tends to take the longest)
- Remove from oven and stir in spinach leaves and serve with white rice.
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Ingredients
1 T Olive or neutral oil
80gm or ¼ cup korma curry paste
1tspn coriander seeds
1 tspn cumin seeds
1 T ginger, grated
3 cloves of garlic , grated
1 can chickpeas, drained
¼ small pumpkin, chopped into 2-3cm dice
1 onion, red or brown, diced
1 large or 2 small eggplant, diced to 2cm pieces
1 large or 2 small red capsicum diced to 2cm
1 can diced tomatoes in juice
1 can 400ml coconut milk
3 c baby spinach leaves
