Vegetable curry

Ingredients

Sunflower oil (1 tbsp – 2 people) (2 tbsp – 4 people) (3 tbsp– 6 people)
Chopped onion (150g – 2 people) (300g – 4 people) (450g– 6 people)
Trimmed fine green beans, cut in half (100g – 2 people) (200g – 4 people) (300g– 6 people)
Carrots, thinly sliced (150g – 2 people) (300g – 4 people) (450g– 6 people)
Cauliflower, cut into 2.5 cm florets (200g – 2 people) (400g – 4 people) (600g– 6 people)
Canned chopped tomatoes (400g – 2 people) (800g – 4 people) (1200g– 6 people)
Water (75ml – 2 people) (125ml – 4 people) (200ml– 6 people)
Korma Curry Paste (jar) (70g – 2 people) (140g – 4 people) (210g– 6 people)
Single cream (50ml – 2 people) (100ml – 4 people) (150ml– 6 people)
Chopped fresh coriander (2 tbsp – 2 people) (4 tbsp – 4 people) (6 tbsp – 6 people)

2 people = 15 min preparation and 10 min cooking time

4 people = 15 min preparation and 10 min cooking time

6 people = 15 min preparation and 10 min cooking time

Cooking pressure = low

Add oil.

Cook onion for 2-3 minutes or until soft.

Add the remaining ingredients, except the single cream to the bowl.

STIR IN CREAM AND SEASON. SERVE WITH CHOPPED CORIANDER!