Kaye korma curry from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 74) by Diana Henry

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Notes about this recipe

  • Eat Your Books

    Can substitute groundnut oil for sunflower oil. See recipe for variations.

  • Clog on April 06, 2024

    Very mild and wet. Not a huge success.

  • Melanie on April 02, 2015

    As per previous reviewers comment, this was definitely a mild curry, although a good starting point for using different vegetables. My dish ended up looking far creamier than the one pictured, it is possible that this was due to the fact I substituted other vegetables in for the potatoes which I think would have absorbed more of the coconut cream. Used tinned tomatoes for the fresh tomatoes which worked well.

  • saladdays on August 15, 2013

    A useful recipe for a mild vegetable curry, plenty of suggested variations for using different vegetables. Don't skimp on the cooking time and use plenty of water. The veg absorb a lot of liquid and can be too firm if you don't top up the water often.

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