Difficulty | Serves 2 | Book - MORE Cooking for 1 or 2 people
1: Microwave carrots in a little water on high for 3 minutes. Drain and leave to one side.
2: Dice rump into bite size pieces and then sauté with ginger and garlic in a non-stick frypan that has been generously coated with cooking spray until meat has browned.
3: Add 1 tablespoon Korma paste (reserve 1 tablespoon), stir to coat meat. Remove from pan.
4: Respray pan then add carrots, onion and peas, sauté for 2 minutes.
5: Add tomatoes, soy sauce, remaining korma paste, sugar, cinnamon. Add meat back into pan, combine well.
6: Combine cornflour with water, add to pan and stir until boiling. Add yoghurt and essence. Once boiling add spinach and combine. Serve once spinach has wilted.
NOTE: Serve with Basmati rice or noodles or for a lower carb option use glass noodles. Not included in nutritional info below.
Variations: For a hotter sauce add ⅛ teaspoon chilli powder.
Suitable to be frozen for 2 weeks.
Having trouble finding Coconut Essence? It’s available HERE on my website.
Annette has cleverly used yogurt and coconut essence instead of coconut milk to give this korma dish a great taste without the extra total and saturated fat and kilojoules. Much healthier for your heart.