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Vegetable korma

Ingredients

Preparation method

  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. Then add the remainder of the mustard seeds and the onion.

  3. Fry for a couple of minutes, then add the chill, garlic and ginger and fry for 1 minute.

  4. Add the garam masala, salt, cumin and coriander powder to the frying mixture for a further minute.

  5. Add the carrots, then 2 minutes later, the beans then 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 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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