1 Tbsp vegetable oil
½ cup korma curry paste
3 x 400 g canned diced tomatoes
12 cups chopped vegetables (such as potato, sweet potato, carrot, zucchini, capsicum and button mushrooms)
plain yoghurt, to serve (optional)
cooked rice, to serve (optional)
coriander, to serve (optional)
- Place a large wok or heavy-based saucepan over a medium heat. Add oil to the pan with korma paste. Cook, stirring, for 1-2 minutes or until fragrant.
- Add tomatoes, potatoes, sweet potato and carrot. Stir occasionally, until mixture simmers. Reduce heat and cover, cooking for 15 minutes or until vegetables are tender.
- Add the zucchini, capsicum and mushrooms. Cook for a further 5 minutes. Serve with a dollop of yoghurt and cooked rice. Garnish with coriander.