Name: Vegetable korma
Cuisine: Indian
Ingredients: 2 small green zucchini, sliced; 2 tablespoons coriander leaves; 2 tablespoons Kashmiri Korma; 1 teaspoon freshly ground black pepper; 12 button mushrooms, sliced; 2 teaspoons Kashmiri Garam Masala; 3 pink-eye potatoes, peeled and sliced; 6 pieces broccoli; 4 large red chillies, minced; 2 teaspoons sea salt; vegetable oil for deep-frying; 2 brown onions, minced; 100 ml thick plain yoghurt; 60 g ghee; 1 eggplant, diced; 1 tablespoon minced ginger; 6 cloves garlic, crushed; 50 g beans, halved; 300 ml Spiced Vegetable Stock

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

A simple, aromatic vegetable curry that is gentle and warming on the palate. Serve the curry as soon as the vegetables are cooked as reheating it will cause them to discolour.

Ingredients

vegetable oil for deep-frying
1 eggplant, diced
60 g ghee
2

Method

Heat oil in a deep-fryer to 180°C and fry eggplant dice until golden. Remove with a slotted spoon and drain on paper towel.
Melt ghee in a large saucepan and fry onion for a few minutes, then add garlic, ginger and chilli and fry for a further 5 minutes over moderate heat until beginning to colour.
Stir in korma, then add mushrooms and fry for 2 minut

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Vegetable korma

Ingredients

Method

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