embracing nutrition and functional medicine, the UK's first Functional Medicine Practice with online consultations

Veggie Korma

Veggie Korma Curry

Preparation Time

10 Minutes

Cooking Time

35-40 Minutes

Servings

4

Print this Recipe

Share this recipe

Ingredients

  • 500ml of Water
  • 500g tin of Coconut Milk
  • 2 Potatoes, cubed
  • 200g Dry Green Lentils
  • 1tsp of Coconut Oil
  • 3 Garlic Cloves, minced
  • 1 Yellow Onion
  • 3 medium tomatoes. halved
  • 350g Frozen peas
  • Lime juice to taste
  • 2tsp Cumin
  • 1tsp Coriander
  • 1tsp Turmeric

Method

  1. In a large pot, add the water, half the coconut milk, potatoes, and lentils. Bring to a boil, then lower to a simmer. Cook for 20 minutes uncovered, or until tender. Do not drain. Set aside.
  1. Heat the coconut oil in a skillet over medium heat. Add the coriander, cumin, and garlic, and cook for one minute. Stir in the onions for about five minutes, or until translucent.  Add the tomato and cook for another five minutes.
  2. Stir in the remaining coconut milk. Use a hand-held immersion blender to blend until smooth.
  1. Add the peas, lime juice, potatoes, and lentils (with the liquid). Gently simmer for about five minutes or until warmed through.
  1. Enjoy!

WHY NOT SIGN UP TO OUR NEWSLETTER

FOR ALL THE LATEST NUTRITION & WELLNESS NEWS & OFFERS

Request a Discovery Call

Please enter your contact details below and the reason for your discovery call and we will get back to you to arrange a suitable time for your FREE 15 Minute Discovery Call

Choose your Preferred Time of Day to be contacted ( You can choose more that one option)


Choose your preferred days to be contacted ( You can choose more than one option )