Super easy packed full of flavour and in the table in 30 minutes.
1 x 200g korma paste
2 x garlic gloves, grated
25g piece of ginger, grated
30g pack of coriander, leaves and stalks separated. Stalks finally chopped.
500ml hot vegetable stock
1 x cauliflower cut into florets
1 x pack of green beans
1 x 200g Greek style natural yogurt
Into a large pan, over a medium heat add the korma paste, garlic, ginger, coriander stalks (reserve leaves for later) and 50ml of the stock. Cook for 3-4 minutes stirring all the time.
Add the cauliflower, stir to coat, then add the remaining stock and bring to the boil. Cover and simmer for 5 mins, then add the beans and simmer for another 8 minutes. When vegetables tender, remove from heat and stir in the yogurt and the rest of the coriander.
Serve with brown rice.