Vegetable Korma Recipe

Ingredients :

2 tablespoons

2 tablespoons

1 teaspoon

1 tablespoon

1 medium

300 g

300 g

3 slender

2

3

1 1/2 cups

125 g

2 tablespoons

2 tablespoons

1 teaspoon

1 tablespoon

1 medium

300 g

300 g

3 slender

2

3

1 1/2 cups

125 g

• Heat the cooking oil in a large heavy-based pan.

• Add the masala paste and cook over medium heat for about 2 minutes or until the oil begins to separate from the paste.

• Add the chili powder, ginger and onion.

• Then cook for 3 minutes or until the onion softens.

• Add the cauliflower, pumpkin, eggplant and carrot and stir to coat in the paste mixture.

• Stir in the tomatoes and stock and bring to the boil, then reduce the heat and simmer, uncovered for 30 minutes.

• Add the beans and cook for 10 minutes or until the vegetables are tender.

• Serve with rice.