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Vegetable korma

Vegetable korma
Preparation time
Cooking time
'
Nr of servings
4
Preparation time
'
Cooking time
4
Nr of servings

Ingredients

  • 200 g Birds Eye Peas (frozen)
  • 1 clove fresh garlic (chopped)
  • 1 small onion (chopped)
  • 1 tablespoon creamed coconut
  • 100 g fine green beans (trimmed and chopped)
  • 1/2 green chilli (chopped)
  • 1/4 teaspoon cumin powder
  • 1/4 teapsoon mustard seeds
  • 3 tablespoons oil
  • 55-80 g potatoes (peeled, parboiled and chopped)
  • 60 g carrots (peeled and sliced)
  • 2.5 cm piece fresh ginger (peeled and grated)
  • pinch coriander powder
  • pinch garam masala
  • salt (to taste)

Preparation

  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.
Serving tip

You can add Birds Eye Peas to any curry for extra colour and flavour.

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