Hi, Ray here again.
Despite last week’s rather average Dhal with Spinach Curry, I persevered with the vegetarian curry theme and this week I chose the Vegetable Korma recipe to try.
I could tell that the curry would be mild by looking down the list of ingredients and I could see that it was going to be healthy by seeing how many vegetables were in the dish.
I only had to buy the fresh vegetables for the curry, having everything else already.
Once everything was prepared, this was a very simple recipe to follow, with there being only a few simple steps.
The curry only takes about 20 minutes to cook – very fast.
As usual, I served the curry on a bed of basmati rice to the dinner guests.
As I said before, the curry is very mild and the vegetables were al dente. This suits me because I like my vegetables cooked that way. You would need to extend the final simmering phase by about 5 minutes to get softish vegetables.
This curry was described as “just spicy vegetables� and started up the recent argument as to what constituted a curry (see the review of the Beef and Onion curry).
The curry was not very poplar and received an average rating of 6 out of 10 with a spice rating of mild.
But as I’ve said before, not everyone wants a spicy curry.
So if you like a mild curry, and want a really healthy one, then you should try out this recipe.
