Vegetable Korma

Ingredients

• 3tbsp of olive oil
• ¼ tsp of mustard seeds
• 1 small onion (chopped)
• ½ a green chilli (chopped)
• 1 garlic clove (chopped)
• 2.5cm of piece fresh ginger (peeled and grated)
• ¼ tsp of garam masala
• ¼ tsp of Cumin Powder
• ¼ tsp of coriander powder
• 60g of carrots (peeled and sliced)
• 100g of fine green beans (trimmed and chopped)
• 200g of Birds Eye Peas (frozen)
• 55–80g of potatoes (peeled, parboiled and chopped)
• 1tbsp of creamed coconut

To Prepare

• 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

At a glance nutrition

• Approx per serving
  Energy	115Kcal
  Fat	7g