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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
5 ounces green beans, trimmed and chopped |
1/4 teaspoon mustard seeds |
3 1/2 ounces carrots, peeled and sliced |
1 pinch garam masala |
2 -3 ounces potatoes, parboiled and chopped |
1/4 teaspoon cumin powder |
1 ounce peas (frozen or fresh) |
1 pinch coriander powder |
1 small onion, peeled and chopped |
1 tablespoon creamed coconut |
1/2 green chili, chopped |
3 tablespoons oil |
1 inch fresh ginger, peeled and grated |
1 fresh garlic clove, peeled and chopped |
salt |
Directions:
1. Heat the oil in a pan on a medium heat setting.
2. To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready. Then add the remainder of the mustard seeds and the onion.
3. Fry for a couple of minutes, then add the chill, garlic and ginger and fry for 1 minute.
4. Add the garam masala, salt, cumin and coriander powder to the frying mixture for a further minute.
5. Add the carrots, then 2 minutes later, the beans then after another 2 minutes add the peas.
6. Stir fry for another minute and finally add the potatoes. Stir for a further minute.
7. Mix in the coconut and 10fl oz of hot water. Cover with a lid and simmer on very low heat for about 5 minutes or until the sauce is fairly thick. The korma should be medium brown in colour.
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