Vegetable Korma

• 2 tablespoons vegetable oil
• 1 red onion, cut into wedges
• 2 carrots, peeled and thickly sliced
• 1 cauliflower, broken into florets
• 1 green chili pepper, deseeded and chopped
• 2 garlic cloves, crushed
• 1 tablespoon ginger, grated
• 1 teaspoon ground cumin
• 14 teaspoon ground coriander
• 1 teaspoon garam masala
• 23 cup vegetable stock
• 1 teaspoon salt
• 3 ounces frozen peas
• 6 tablespoons natural yoghurt

1. Heat the oil in a frying pan over a medium heat and add the onion.
2. Cook for 34 minutes, until beginning to soften.
3. Add the carrots, cauliflower, chili, garlic, ginger and spices, and cook for 3 minutes further.
4. Pour in the stock, cover and cook for 67 minutes until almost tender.
5. Add the peas and cook for a further 23 minutes until all the vegetables are tender.
6. Take off the heat and stir in the yoghurt until it has thickened.
7. Serve with white rice.

vegetable oil, red onion, carrots, cauliflower, green chili pepper, garlic, ginger, ground cumin, ground coriander, garam masala, vegetable stock, salt, frozen peas, natural yoghurt

Taken from www.food.com/recipe/vegetable-korma-246655 (may not work)