Peas, Beans, Spinach and Sweetcorn Korma

Peas, Beans, Spinach and Sweetcorn Korma

Made With Our Delicate Korma Curry -
2 SERVES
SERVES 3-4
prep
10 MINS PREP
20 MINS COOK
15 MINS COOK
Anjum Signature

Tailored to Taste
This is a mild, creamy curry with lots of texture and pops of flavours from different vegetables. It is based on a much-loved restaurant favourite, which is finished with cream. You can go that route, but I often add a little whole milk instead.
Ingredients
  • 1 pack of The Spice Tailor Delicate Korma Curry 
  • 1 tsp vegetable oil 
  • 1/2 cup each frozen green peas and tinned sweetcorn (drained and washed) 
  • Handful of french beans, topped and tailed and finely sliced 
  • Good handful of baby spinach 
  • 2 tbsp single cream or a good splash of whole milk (then reduce the curry until it is creamy again).
  • Good grinding of black pepper 
  • Small handful of fresh coriander or other soft herbs
Method
  1. Heat the oil in a small-medium sized saucepan. 
  2. Add the sliced beans and sauté for 2-3 minutes or until just softening. 
  3. Add the peas and corn and sauté for another minute. 
  4. Add both the base and main sauces from the two sauce pouches along with the spinach. Keep the whole spices for another time.
  5. Bring to a simmer add the herbs, black pepper and cream. Taste, adjust seasoning if necessary and serve.
Tailored to Taste
This is a mild, creamy curry with lots of texture and pops of flavours from different vegetables. It is based on a much-loved restaurant favourite, which is finished with cream. You can go that route, but I often add a little whole milk instead.
  • 1 pack of The Spice Tailor Delicate Korma Curry 
  • 1 tsp vegetable oil 
  • 1/2 cup each frozen green peas and tinned sweetcorn (drained and washed) 
  • Handful of french beans, topped and tailed and finely sliced 
  • Good handful of baby spinach 
  • 2 tbsp single cream or a good splash of whole milk (then reduce the curry until it is creamy again).
  • Good grinding of black pepper 
  • Small handful of fresh coriander or other soft herbs
  1. Heat the oil in a small-medium sized saucepan. 
  2. Add the sliced beans and sauté for 2-3 minutes or until just softening. 
  3. Add the peas and corn and sauté for another minute. 
  4. Add both the base and main sauces from the two sauce pouches along with the spinach. Keep the whole spices for another time.
  5. Bring to a simmer add the herbs, black pepper and cream. Taste, adjust seasoning if necessary and serve.
MADE WITH OUR DELICIOUS
Delicate Korma Curry

The korma has had a wonderful life journey so far. It started out as a simple dish of meat braised in yoghurt. It then got the royal stamp in Mughul courts around Indian in the 16th Century, where cream and nuts were added to enrich this simple-man’s dish to be court worthy. It grew in popularity to become one of the most recognisable Indian curries outside of India!

Our Delicate Korma Curry looks back to those distant, regal meals and has a flavour complexity that we think stands out from other Western adaptations of this historic dish. It is deliciously mild and aromatic in taste, so it adapts itself well to almost all ingredients - the choice is yours.

£3.15
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100p per 100g
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