Korma with Cauliflower, Carrots and Peas
Serves 4
- 2 tablespoons vegetable oil
- 1 cup cauliflower florets
- 1 cup diced carrots
- 1 container Maya Kaimal Classic Korma
- ½ cup frozen peas
- ¼ cup cilantro leaves (optional)
- In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium heat. Add the cauliflower and carrots and brown lightly on all sides.
- Add the Korma sauce and partially cover. Simmer for 10 minutes over low heat until vegetables are cooked through. If sauce becomes too thick, add water to thin.
- Add the peas and simmer a few minutes until hot.
- Garnish with cilantro if you like. Serve over rice or other grain.