Julie's Creamy Vegetable Korma

• 2 tablespoon oil
• 2 large red onions, cut into eighths
• 1 red capsicum cut into 2cm pieces
• ½ cup korma paste
• 2 cups vegetable or chicken stock
• 1 x 440g can chopped tomatoes
• 400g chat potatoes, unpeeled cut into 2.5 cm cubes
• 400g kumera or butternut pumpkin, peeled and cut into 2.5 cm cubes
• 125g PHILADELPHIA Light Spreadable Cream Cheese
• 300g cauliflower, florets
• 1 large zucchini cut into 2cm cubes
• 100g green bean, trimmed and halved
• ¼ cup chopped coriander 
• ¼ cup chopped mint
• Roti or naan, to serve
• Steamed rice, optional

1. HEAT the oil in a large saucepan and sauté the onion and capsicum for 3 minutes, add the korma paste and continue cooking for another 2-3 minutes until fragrant. 
2. STIR in the stock and tomatoes until combined then add the potatoes and sweet potato. Cover and simmer for 15 minutes until just tender. 
3. STIR through the PHILLY until smooth then add the cauliflower, zucchini and beans and simmer a further 5-10 minutes until just tender. Spoon into a serving bowl and scatter over the herbs. Serve immediately with roti and rice if desired.

Do Your Thing: try it at home then share your creation.

DO YOUR THING AND FRIDGE SHELFIES ARE TRADE MARKS OF MONDELEZ INTERNATIONAL GROUP USED UNDER LICENCE.