Vegetable korma

Vegetable korma (Veg)

Ingredients

• 150g/5oz fine green beans, trimmed and chopped

• 1.25ml/¼tsp mustard seeds

• 100g/3½oz carrots, peeled and sliced

• Pinch garam masala

• 55-80g/2-3oz potatoes, parboiled and chopped

• 1.25ml/¼tsp cumin powder

• 25g/1oz garden peas, frozen or fresh

• Pinch coriander powder

• 1 small onion, peeled and chopped

• 1 tbsp creamed coconut

• ½ green chilli, chopped

• 3 tbsp oil

• 2.5cm/1in piece fresh ginger, peeled and grated

• 1 clove fresh garlic, peeled and chopped

• salt to taste

Preparation method

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. Then add the remainder of the mustard seeds and the onion.

3. Fry for a couple of minutes, then add the chill, garlic and ginger and fry for 1 minute.

4. Add the garam masala, salt, cumin and coriander powder to the frying mixture for a further minute.

5. Add the carrots, then 2 minutes later, the beans then 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 300ml/10fl oz of hot water. Cover with a lid and simmer on very low heat for about 5 minutes or until the sauce is fairly thick. The korma should be medium brown in colour.