Tenderstem broccoli korma curry
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Tenderstem broccoli korma curry
6
Easy
5 minutes
15 minutes
Ingredients
- 1 T coconut oil
- 200 g pack Woolworths paneer medium-fat semi-hard cheese
- 2 x 400 g sachets Woolworths korma cook-in sauce
- 400 ml can coconut milk
- 235 g pack Woolworths Tenderstem® broccoli
- 50 g Woolworths roasted and salted cashew nuts, finely chopped
- 6 Woolworths fresh butter rotis, warmed
Method
1.Heat the coconut oil in a non-stick frying pan over a medium heat. Break the paneer into large chunks and fry on each side for 2–3 minutes, or until golden brown.
2.Add the cook-in sauce and coconut milk to the pan, reduce the heat and simmer for 5–8 minutes.
3.Add the broccoli and cook for 3–5 minutes or until cooked but still crunchy and vibrant green.
4.Spoon into bowls and serve with the cashews and roti.
Photographer: Jan Ras
Food Assistant: Bianca Jones