Creamy Vegetable Korma

Creamy Vegetable Korma Recipe Type : Vegan Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Serves: 4 Korma is a type of curry originating from South Asia. The dish is usually creamy, and this can be achieved through using yoghurt, nut/seed pastes, cream, coconut milk or creamed coconut. This recipe opts for creamed coconut. Ingredients 3 tablespoons sunflower or rapeseed oil pinch of mustard seeds pinch of garam masala pinch of ground coriander 1 onion, peeled and diced 1/2 green chilli, seeded and chopped 1 clove fresh garlic, peeled and chopped a small piece of fresh ginger (approx 6 cm/2 inches in length), peeled and grated 600 g mixed vegetables such as carrots, cauliflower, broccoli and courgette, peeled and chopped 3 medium potatoes, parboiled and chopped 1/2 teaspoon cumin powder 1 tablespoon creamed coconut salt and pepper, to taste Instructions Heat the oil in a large frying pan over a medium/low heat. To check the oil is hot enough, add a few mustard seeds – if they pop, the oil is ready. Then add the remainder of the mustard seeds and the onion. Fry these for 3 minutes, and then add the chilli, garlic and ginger and fry for a minute or two. Add the garam masala, salt, cumin and coriander powder to the frying mixture for a further minute. Add the carrots and cook for 5 minutes, then add the cauliflower. After another 2 minutes add the courgettes and broccoli. Stir-fry for another 5 minutes. Mix in the coconut with 400 ml of hot water. Cover with a lid and simmer on very low heat for about 5 minutes or until the sauce is fairly thick and medium brown in colour. Serve with chappatis or rice and a green salad. 3.1.09