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
Pumpkin, roughly chopped
Zucchini, roughly chopped
Cauliflower, roughly chopped
1 packet Passage to India Korma simmer sauce
Cook vegetables and simmer sauce to packet instructions.
For the tomato salad, place mustard seeds into an oiled pot and leave until seeds begin to pop.
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.
Once stirred together, place garlic on top before serving with vegetable korma and rice.