Vegetable Korma

Ingredients

• 4 tbsp ghee or vegetable oil
• 2 onion , chopped
• 2 garlic cloves , chopped
• 1 fresh red chili , chopped
• 1 tbsp fresh ginger root , grated
• 2 tomatoes , peeled and chopped
• 1 orange pepper , deseeded and cut into small pieces
• 1 large potato , cut into chunks
• 200 g cauliflower florets
• ½ tsp salt
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 200 ml vegetable stock
• 150 ml natural yogurt
• 150 ml single cream
• 1 oz fresh coriander , chopped

Steps

1. In a large saucepan, heat the ghee over medium heat. Add the onions and garlic, and sauté for 3 minutes. Add the chili and ginger, and continue to cook for 4 more minutes.
2. Add in the tomatoes, pepper, potato, cauliflower, salt, and spices. Keep stirring for about 3 minutes. Pour in the stock, stir, and bring to a boil. Reduce the heat, and simmer for about 25 minutes.
3. Stir in the yogurt and cream. Continue to stir for 5 minutes. Remove from heat, and add the fresh coriander. Give it one final stir.
4. Serve over freshly cooked rice.