Vegetable Korma Curry Recipe Review

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 curry 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.

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