Vegetable Korma

Name: Vegetable Korma
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 260 g Country Mixed Vegetables; 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)

Dinner Recipes

20 mins

preparation

20 mins

cooking

Intermediate

Servings

(0)

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Vegetable Korma Recipe

Healthy and delicious; this creamy veggie curry is packed with vegetables and spices, and is perfect for adding some colour to your diet. This dish can be easily adapted for meat eaters too by adding some chicken, and don’t forget to serve plenty of naan bread to mop up the flavoursome sauce! Trust us when we say, you won’t want to waste a morsel…

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.