Vegetable Korma

Ingredients

For 4 portions

• 🥔 2 medium potato
• 🥦 300g cauliflower
• 🥕 2 medium carrots
• 🪴 100g frozen peas
• 🍇 30g sultanas
• 🧅 1 medium onions
• 🧄 2 cloves garlic
• 🪴 2 centimeters ginger
• 🥥 200ml coconut cream
• 🌰 30g ground almonds
• 🏺 2 Tbsp mustard seed oil
• 🌿 2 Tsp garam masala
• 🪴 1 Tsp turmeric
• 🧂 1 Tsp salt
• 🥤 200ml tap water

Method

1. Heat the mustard oil in a pan. Add the chopped onion and cook until soft and golden (about 8 minutes).
2. Add the minced garlic and grated ginger. Cook for 1 minute.
3. Stir in the turmeric and garam masala. Cook for 30 seconds.
4. Add the diced potato, carrot and cauliflower florets along with the water and salt. Cover and simmer for 12–15 minutes until the vegetables are almost tender.
5. Stir in the coconut cream, ground almonds, peas and sultanas. Simmer gently for another 5 minutes until the sauce is creamy and the vegetables are cooked through.
6. Taste and adjust seasoning. Serve hot with rice or naan.