Fragrant yet mild, this slow cooked korma curry will satisfy those extra hungry tummies this winter!
We have used the delicious new Korma paste from Turban Chopsticks, which is super kid-friendly and made with love using locally sourced ingredients. To complete the slow cook we have used WA diced lamb from Dirty Clean Foods (now available on the Marketplace!).
Simply add any leftover vegetables from the fridge into the curry (potatoes, zucchini & carrots work well!) and if you prefer a vegetarian version you can use paneer cheese, cauliflower or chickpeas.
(Makes 4-6 serves)
- 1 brown onion
- 2 tomatoes
- 2 potatoes
- 400g sweet potatoes
- 1kg diced lamb
- 400ml coconut milk
- 1 jar Turban Chopsticks Korma Paste
- 50g almond meal
- Fresh coriander for garnish
- Pappadums or rice to serve
You will need a slow cooker for this recipe or you can use a heavy base pan on the stove. If cooking on the stove add 2 cups water or a tin of chopped tomatoes for extra liquid.
- Dice onion, tomatoes and sweet potato. Add all to the slow cooker with the diced lamb.
- Stir through korma paste and coconut milk. Turn the slow cooker to high heat and cook for 4-6 hours until lamb is soft and tender.
- Stir through almond meal and season curry with salt and pepper.
- Serve curry with rice or pappadums and fresh chopped coriander to garnish.
Want to make this at home? We used Dirty Clean Food Diced Lamb, TCC Coconut Milk, Tomatoes, Potatoes, Brown onions, Sweet Potatoes, and Pataks Mini Papadums from the Dinner Twist Marketplace.