20 mins
preparation time
20 mins
cooking time
Intermediate
4
Servings
Preparation
- Heat the oil in a pan on a medium heat setting.
- To check that the oil is hot enough, sprinkle in a few mustard seeds. If they pop, the oil is ready. Add the remainder of the mustard seeds and the onion.
- Fry for a couple of minutes, then add the chilli, garlic and ginger and fry for 1 minute.
- Add the garam masala, salt, cumin and coriander and fry for a further minute.
- Add the carrots, then, 2 minutes later, the beans. After another 2 minutes add the peas.
- Stir fry for another minute and finally add the potatoes. Stir for a further minute.
- Mix in the coconut and 300 ml of hot water. Cover with a lid and simmer on a very low heat for about 5 minutes or until the sauce is fairly thick. The korma should be medium brown in colour.
Tip!
- You can add Birds Eye Peas to any curry for extra colour and flavour.
Ingredients
200
g
Birds Eye Peas (frozen)
1
clove
fresh garlic (chopped)
1
small onion (chopped)
1
tablespoon
creamed coconut
100
g
fine green beans (trimmed and chopped)
1/2
green chilli (chopped)
1/4
teaspoon cumin powder
1/4
teapsoon mustard seeds
55-80
g
potatoes (peeled, parboiled and chopped)
3
tablespoons
oil
60
g
carrots (peeled and sliced)
pinch
coriander powder
2.5
cm piece fresh ginger (peeled and grated)
pinch
garam masala
salt (to taste)
