Ingredients
1
clove
fresh Garlic (chopped)
100
g
Fine green beans (trimmed and chopped)
1
small Onion (chopped)
1
tablespoon
Creamed coconut
1/4
teaspoon
Mustard seeds
1/2
Green chilli (chopped)
1/4
teaspoon Cumin powder
3
tablespoons
Oil
55g - 80g
Potatoes (peeled, parboiled and chopped)
pinch
Garam masala
2.5
cm piece fresh Ginger (peeled and grated)
pinch
Coriander powder
Salt (to taste)
Our method
- Heat the oil in a pan on a medium heat setting.
- 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.
- Fry for a couple of minutes, then add the chilli, garlic and ginger and fry for 1 minute.
- Add the garam masala, salt, cumin and coriander and fry for a further minute.
- Add the country mixed vegetables, then, 2 minutes later, the beans. Refer to pack cooking instructions to cook the country mixed vegetables.
- Stir fry for another minute and finally add the potatoes. Stir for a further minute.
- 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.
You can add Birds Eye Peas to any curry for extra colour and flavour.
WHAT OUR CONSUMERS THINK
Write a review
Be the first to review this recipe
Info per serving
KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
115 Kcal
7 g