1 Tbsp vegetable oil
1 onion, halved, thinly sliced
¼ cup korma curry paste
400 g cauliflower, cut into florets
1 red capsicum, chopped
2 cups vegetable stock
½ cup light cooking cream
2 zucchini, thinly sliced
250 g punnet cherry tomatoes, halved
1 cup frozen peas
fresh coriander to garnish
steamed rice to serve
- Heat oil in a stockpot. Add onion. Cook, stirring occasionally, for about 2 minutes, or until soft. Add paste. Cook, stirring for 30 seconds. Add cauliflower, capsicum and stock. Bring to boil. Simmer, uncovered, for about 5 minutes, or until cauliflower is almost tender
- Stir in cream, zucchini, tomatoes and peas. Simmer, uncovered, for a further 5 minutes, or until vegetables are tender. Season with salt and pepper.
- Garnish with fresh coriander. Serve with rice.