Vegetable Korma

Name: Vegetable Korma
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 2 tbsp vegetable oil; 1 red onion; 2 carrots; 1 cauliflower; 1 green chili pepper; 2 garlic cloves; 1 tbsp ginger; 1 tsp ground cumin; 0.25 tsp ground coriander; 1 tsp garam masala; 0.667 cup vegetable stock; 1 tsp salt; 3 oz frozen peas; 6 tbsp natural yoghurt

A South Asian korma of carrots, cauliflower and coriander, seasoned with chilli and ginger and cooked in a pan. It comes to the table with white rice.

25 min · Serves 4 · Medium

Method

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Time: Prep 5 min · Cook 20 min · 25 min total
Difficulty: medium

1
Heat the oil in a frying pan over a medium heat and add the onion. Cook for 3–4 minutes, until beginning to soften.
4 min
2
Add the carrots, cauliflower, chili, garlic, ginger and spices, and cook for 3 minutes further.
3 min
3
Pour in the stock, cover and cook for 6–7 minutes until almost tender. Add the peas and cook for a further 2–3 minutes until all the vegetables are tender. Take off the heat and stir in the yoghurt until it has thickened. Serve with white rice.