Vegetable Korma Recipe

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:

1. Melt the butter in a heavy-based saucepan
2. Add the onions and cook for 5 minutes until soft.
3. Add the garlic and cook for 2 minutes.
4. Stir in the cumin, coriander, cinnamon, turmeric, cardamon pods and chilli.
5. Cook, stirring for about 30 seconds.
6. Add the potato, aubergine, mushrooms and the water.
7. Bring to the boil, cover and then lower the heat and simmer for about 15 minutes.
8. Add the beans and cook uncovered for a further 5 minutes.
9. With a slotted spoon, remove the vegetables into a suitable serving dish and keep warm in a low oven.
10. Allow the cooking liquid in the pan to return to the boil and bubble up until it reduces a little.
11. Season with the salt and pepper and stir in the yogurt, cream and garam masala and allow to heat through again.
12. 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.