Roasted Vegetables in Korma Sauce
The sweet delicate flavour of Korma sauce is enhanced by the robust flavours of roasted vegetables.
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1 small aubergine - diced
2 courgettes - sliced
2 Romano peppers - diced
1 Tbsp vegetable oil
1 jar Sharwood's Korma
Cooking Method
Preheat oven to 200°C (400°F) Gas Mark 6.
Toss the vegetables in the oil, place on a baking tray, and roast for 20-30 minutes until the vegetables are soft.
Heat sauce through, add vegetables, mix well, serve immediately.
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