A subtle and aromatic curry dish that serves 4.
Ingredients for Vegetable Korma:
- 2 oz (56 g) butter
- 2 medium onions, peeled and sliced
- 2 or 3 garlic cloves, crushed
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 4 to 6 cardamon pods
- 1 fresh red chilli, seeded and finely chopped (temperature of chilli used up to personal taste)
- 1 potato (about 6 oz/168 g) peeled and cut into 1 inch (2.5 cm) cubes
- 1 small aubergine, diced
- 4 oz (112 g) mushrooms, thickly sliced
- 4 oz (112 g) french beans cut into 1 inch (2.5 cm) lengths
- 6 fluid oz (170 ml) water
- 4 tablespoons natural yoghurt
- ¼ pint (150 ml) double cream
- 1 teaspoon garam masala
- Salt and coarse ground black pepper
Method for Vegetable Korma:
- Melt the butter in a heavy-based saucepan
- Add the onions and cook for 5 minutes until soft.
- Add the garlic and cook for 2 minutes.
- Stir in the cumin, coriander, cinnamon, turmeric, cardamon pods and chilli.
- Cook, stirring for about 30 seconds.
- Add the potato, aubergine, mushrooms and the water.
- Bring to the boil, cover and then lower the heat and simmer for about 15 minutes.
- Add the beans and cook uncovered for a further 5 minutes.
- With a slotted spoon, remove the vegetables into a suitable serving dish and keep warm in a low oven.
- Allow the cooking liquid in the pan to return to the boil and bubble up until it reduces a little.
- Season with the salt and pepper and stir in the yogurt, cream and garam masala and allow to heat through again.
- Pour the sauce over the vegetables and serve.
Other vegetables can be used in this korma, including carrots, cauliflower, broccoli and peas.
Serve with basmati rice and poppadums.