Vegetable Korma

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

• Ready In: 40 mins
• Serves: 4

Ingredients

• 5  ounces green beans, trimmed and chopped
• 1⁄4 teaspoon mustard seeds
• 3 1⁄2 ounces carrots, peeled and sliced
• 1  pinch garam masala
• 2 -3  ounces potatoes, parboiled and chopped
• 1⁄4 teaspoon cumin powder
• 1  ounce peas (frozen or fresh)
• 1  pinch coriander powder
• 1  small onion, peeled and chopped
• 1  tablespoon  creamed coconut
• 1⁄2 green chili, 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.