Tempeh and Chickpea Korma with Parathas

1. Sauté red onion and garlic in oil until softened

2. Add korma paste and cook for one minute to release flavors

3. Stir in green beans, carrot, broccoli, cauliflower, tempeh cubes, and chickpeas

4. Pour in coconut milk and simmer until vegetables are tender

5. Meanwhile, heat wholemeal parathas in a dry skillet or microwave

6. Serve the korma with warm parathas

Notes

1. This recipe uses leftovers, so adjust vegetables based on availability

2. Opt for organic coconut milk without additives for best results

3. Korma paste can be substituted with other mild curry pastes