|Like all things brown and chunky, it was hard to make it look good.|
I used this curry sauce...
Vegetable Korma Curry
2 large or 3 small potatoes, parboiled and diced
1 carrot, diced
1/2 can diced tomatoes (can use also use fresh)
1/2 cup cauliflower (frozen or fresh)
1 bag korma curry sauce (directions also on bag)
Sauté vegetables until mostly cooked, beginning with potatoes and carrots since they take longer. Then lower heat, add curry sauce, and simmer for 8-10 minutes.
Serve over rice - brown basmati is nice.