Vegetable Korma

15 ingredients
11 steps

Ingredients

  • 5 ounces green beans, trimmed and chopped
  • 14 teaspoon mustard seeds
  • 3 12 ounces carrots, peeled and sliced
  • 1 pinch garam masala
  • 2 -3 ounces potatoes, parboiled and chopped
  • 14 teaspoon cumin powder
  • 1 ounce peas (frozen or fresh)
  • 1 pinch coriander powder
  • 1 small onion, peeled and chopped
  • 1 tablespoon creamed coconut
  • 12 green chili, chopped
  • 3 tablespoons oil
  • 1 inch fresh ginger, peeled and grated
  • 1 fresh garlic clove, peeled and chopped
  • salt

Directions

  1. 1
    Heat the oil in a pan on a medium heat setting.
  2. 2
    To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready.
  3. 3
    Then add the remainder of the mustard seeds and the onion.
  4. 4
    Fry for a couple of minutes, then add the chill, garlic and ginger and fry for 1 minute.
  5. 5
    Add the garam masala, salt, cumin and coriander powder to the frying mixture for a further minute.
  6. 6
    Add the carrots, then 2 minutes later, the beans then after another 2 minutes add the peas.
  7. 7
    Stir fry for another minute and finally add the potatoes.
  8. 8
    Stir for a further minute.
  9. 9
    Mix in the coconut and 10fl oz of hot water.
  10. 10
    Cover with a lid and simmer on very low heat for about 5 minutes or until the sauce is fairly thick.
  11. 11
    The korma should be medium brown in colour.

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