Vegetable Korma
Over a year ago
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Ingredients
- 3 tbsp. olive oil
- 0.5 tsp. mustard seeds
- 1 small onion (chopped)
- 0.5 green chilli (chopped)
- 1 garlic clove (chopped)
- 2.5 cm piece fresh ginger (peeled and grated)
- 0.5 tsp. garam masala
- 0.5 tsp. Cumin Powder
- 0.5 tsp. coriander powder
- 60g carrots (peeled and sliced)
- 100g fine green beans (trimmed and chopped)
- 200g Birds Eye Peas (frozen)
- 55-80g potatoes (peeled, parboiled and chopped)
- 1 tbsp. creamed coconut
Accompaniment
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Method
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1. Heat the oil in a pan on a medium heat setting
2. To check that the oil is hot enough, sprinkle in a few mustard seeds. If they pop, the oil is ready. Add the remainder of the mustard seeds and the onion
3. Fry for a couple of minutes, then add the chilli, garlic and ginger and fry for 1 minute
4. Add the garam masala, salt, cumin and coriander and fry for a further minute
5. Add the carrots, then, 2 minutes later, the beans. After another 2 minutes add the peas
6. Stir fry for another minute and finally add the potatoes. Stir for a further minute
7. Mix in the coconut and 300 ml of hot water. Cover with a lid and simmer on a very low heat for about 5 minutes or until the sauce is fairly thick. The korma should be medium brown in colour
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