Vegetable Korma (0.87g fat)

Updated at: Wed, 16 Aug 2023 21:07:40 GMT

Step 1

In a large wok, heat your garlic and chilli paste then add a ladle of cold water. Crush the cardamom pods and discard the husks. Grind the cardamom seeds and add to the wok. Also add your coriander, cumin and ginger. Finely dice your onion and add it to the wok. Keep on a high heat. As the water evaporates your onion will soften and bind with your spices to make your curry paste.

Step 2

Chop your carrot, celery and baby corn diagonally into slices. Add to your wok with another 2 ladles of cold water. Cut your broccoli into small florets and layer over the contents of the wok. The broccoli will steam as the other vegetables boil and soften. Add more water if needed.

Step 3

Put the rice in a saucepan on a high heat and add water according to packet instructions. While your rice is cooking, chop up your tomatoes. Once the water has evaporated from the wok (and the vegetables are soft enough for your taste), add the tomatoes. Turn down to a moderate heat and mix the tomatoes through your vegetables. Allow the tomatoes to cook for about 10 minutes.

Step 4

Once the tomatoes are cooked through, turn down again to a low heat, and add the quark. Mix thoroughly and allow to simmer for another 5-10 minutes. Use this time to check on your rice, and once it is cooked to your taste, remove it from the heat and drain off any excess liquid. Divide your rice between two plates or shallow bowls and then spoon on equal amounts of your korma. Serve both immediately or enjoy one now and refrigerate the other (once completely cooled) for enjoyment in a day or two.

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