Vegetable Korma with Tomato Salad


PREP TIME 15 minutes
COOK TIME 20 minutes


1 tsp mustard seeds
Pukara olive oil
5 heirloom tomatoes, roughly chopped
5 leaves coriander
5 leaves mint, roughly chopped
Tasman sea salt
½ lemon, juice
½ clove garlic, thinly sliced
Rice, precooked
Pumpkin, roughly chopped
Zucchini, roughly chopped
Cauliflower, roughly chopped
1 packet Passage to India Korma simmer sauce


Step 1
Cook vegetables and simmer sauce to packet instructions.

Step 2
For the tomato salad, place mustard seeds into an oiled pot and leave until seeds begin to pop.

Step 3
Place tomatoes into a bowl with coriander, mint, mustard seeds, a drizzle of oil, lemon juice and a pinch of salt before stirring together well.

Step 4
Once stirred together, place garlic on top before serving with vegetable korma and rice.