Indian Vegetable Korma

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 85 g raw cashew nuts (3 oz)
• 175 ml boiling water (6 fl oz)
• 1 pinch saffron thread, pounded
• 2 tablespoons hot milk
• 1 small cauliflower, divided into 1cm (1/2 inch)
• 115 g green beans, cut into 2 . 5cm lenghts (1 inch lengths, 4 oz)
• 115 g carrots, cut into 2 . 5cm long carrot sticks
• 4 tablespoons olive oil
• 1 large onion, finely chopped
• 2 teaspoons fresh ginger paste (can use bottled crushed ginger)
• 1 garlic clove, crushed (can use bottled)
• 2 fresh green chilies, chopped
• 2 teaspoons ground coriander
• 1/2 teaspoon ground turmeric
• 6 tablespoons warm water
• 400 ml vegetable stock (14 fl oz)
• 1/2 teaspoon salt
• 250 g new potatoes, boiled in the skins then halved and cooled (9 oz)
• 2 tablespoons cream
• 2 teaspoons ghee or 2 teaspoons butter
• 1 teaspoon garam masala
• 1/4 teaspoon grated nutmeg

Recipe

• 1 soak the raw cashew nuts in the bowling water in a heatproof bowl for 20 minutes.
• 2 seperately, soak the pounded saffron in the hot milk.
• 3 blanch the vegetables in a sauce of boiling water. drain the veges and then plunge them into cold water to stop the cooking process. the cauliflower and beans need to be blanched for 3 minutes. the carrots will need 4 minutes to blanch.
• 4 using a heavy based saucepan- heat the oil over a medium heat.
• 5 add the chopped onion, garlic, ginger and chillies. cook, stirring frequently for 5 to 6 minutes, until the onion is soft.
• 6 add the coriander and turmeric and cook for one minute.
• 7 add 3 tablespoons warm water and cook for another 2-3 minutes.
• 8 add the remaining 3 tablespoons warm water, then cook, stirring frequently, for 2-3 minutes, or until the oil seperates from the spice paste.
• 9 add the stock, saffron and milk mixture and salt. bring to the boil.
• 10 drain the vegetables .
• 11 add the vegetables and the cooked potatoes to the saucepan and return to the boil. reduce the heat to low and simmer for 2-3 minutes.
• 12 meanwhile, put the cashews and their soaking water into a food processor and process until well blended.
• 13 add the blended cashew mixture to the vegetables and then stir in the cream. reduce the heat to very low.
• 14 melt the ghee or butter in a small saucepan over low heat. add the garam masala and nutmeg and sizzle gentley for 20 to 25 seconds.
• 15 fold the spiced ghee or butter into the korma mixture.
• 16 remove from heat and serve.