Vegetable Korma Recipe

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Vegetable Korma Recipe - Serves 4

Taste Rating = 6 Heat Rating = Mild

Ingredients

2 tablespoons dessicated coconut
1 cup (250ml or 10 fl oz) hot water
2 tablespoons (30ml) vegetable oil
1 large onion, peeled and finely chopped
1 green chilli with seeds removed, finely chopped
1 garlic clove, peeled and finely chopped
1/2 teaspoon (2.5ml) ground cumin
1/4 teaspoon (1ml) ground coriander
1/4 teaspoon (1ml) salt
200g (8 oz) carrots, peeled and finely sliced
100g (4 oz) green beans with ends trimmed off and coarsely chopped
50g (2 oz) frozen peas, thawed
2.5cm (1 inch) fresh ginger root, peeled and finely chopped
1/4 teaspoon (1ml) garam masala

Method

Mix the coconut and hot water in a bowl and set aside
Heat the oil in a large saucepan over a medium heat
Add the onion, chilli and garlic and stir-fry for 8 minutes, until the onion is a golden brown colour
Add the cumin, coriander and salt and stir-fry for 1 minute
Add the carrots, green beans and peas and stir-fry for 2 minutes
Add the coconut liquid that you made earlier
Reduce the heat, cover and simmer for 5 minutes, stirring regularly
Add the ginger and garam masala and mix well
Serve hot

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Recipe submitted by Julie Adams on 7 April 2008

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