150g/5oz fine green beans, trimmed and chopped
1.25ml/¼tsp mustard seeds
100g/3½oz carrots, peeled and sliced
Pinch garam masala
55-80g/2-3oz potatoes, parboiled and chopped
1.25ml/¼tsp cumin powder
25g/1oz garden peas, frozen or fresh
Pinch coriander powder
1 small onion, peeled and chopped
1 tbsp creamed coconut
½ green chilli, chopped
3 tbsp oil
2.5cm/1in piece fresh ginger, peeled and grated
1 clove fresh garlic, peeled and chopped
salt to taste
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. Then add the remainder of the mustard seeds and the onion.
Fry for a couple of minutes, then add the chill, garlic and ginger and fry for 1 minute.
Add the garam masala, salt, cumin and coriander powder to the frying mixture for a further minute.
Add the carrots, then 2 minutes later, the beans then after another 2 minutes add the peas.
Stir fry for another minute and finally add the potatoes. Stir for a further minute.
Mix in the coconut and 300ml/10fl oz of hot water. Cover with a lid and simmer on very low heat for about 5 minutes or until the sauce is fairly thick. The korma should be medium brown in colour.
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