Vegetable Korma

Gardening Girl's Note:

From Manju Malhi's Food and Drink and the BBC Food Website

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 5 ounces green beans , trimmed and chopped
• ¼ teaspoon mustard seeds
• 3 ½ ounces carrots , peeled and sliced
• 1 pinch garam masala
• 2 -3 ounces potatoes , parboiled and chopped
• ¼ teaspoon cumin powder
• 1 ounce peas (frozen or fresh)
• 1 pinch coriander powder
• 1 small onion , peeled and chopped
• 1 tablespoon creamed coconut
• ½ green chilies , chopped
• 3 tablespoons oil
• 1 inch fresh ginger , peeled and grated
• 1 fresh garlic clove , peeled and chopped
• salt

Directions:

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 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.