This is a really mild and creamy Indian dish, best served with basmati rice.
Serves: 4
Time to prepare: 40 mins
Dietary requirements: Dairy-free, Egg-free, Gluten-free, Halal, Kosher, Vegan, Wheat-free
Ingredients
- 750g / 1.5 lb mixed vegetables (use a mix of 2 or 3 different vegetables e.g. broccoli, green beans, peas, cauliflower, courgettes)
- 1 onion
- 2 tbsp vegetable oil
- 2 cloves of garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- Few cardamom pods
- 2 -3 cm / 1 inch piece root ginger
- 400 ml / 0.7 pint water
- 50g / 2oz creamed coconut
- 2 tbsp lemon juice
- 100g / 4oz ground almonds
- Salt & pepper to taste
Instructions
- Add the mixed vegetables (chopped if appropriate) to boiling water and cook for about 5 minutes until tender. Drain and put to one side.
- Chop the onions; crush the garlic and sauté in the oil until the onions are soft.
- Stir in the cumin, coriander, and cumin, together with the crushed cardamom pods and grated ginger and cook on a low heat for a few minutes.
- Add the water to the pan and bring to the boil, gradually adding the creamed coconut, cut into thin slices, and heat until the coconut has melted.
- Add the lemon juice, and ground almonds and cook for 2 minutes.
- Pour the korma sauce over the cooked vegetables, heat gently and season to taste.
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