Vegetable Korma

• 5 ounces green beans, trimmed and chopped
• 14 teaspoon mustard seeds
• 3 12 ounces carrots, peeled and sliced
• 1 pinch garam masala
• 2 -3 ounces potatoes, parboiled and chopped
• 14 teaspoon cumin powder
• 1 ounce peas (frozen or fresh)
• 1 pinch coriander powder
• 1 small onion, peeled and chopped
• 1 tablespoon creamed coconut
• 12 green chili, chopped
• 3 tablespoons oil
• 1 inch fresh ginger, peeled and grated
• 1 fresh garlic clove, peeled and chopped
• salt

1. Heat the oil in a pan on a medium heat setting.
2. To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready.
3. Then add the remainder of the mustard seeds and the onion.
4. Fry for a couple of minutes, then add the chill, garlic and ginger and fry for 1 minute.
5. Add the garam masala, salt, cumin and coriander powder to the frying mixture for a further minute.
6. Add the carrots, then 2 minutes later, the beans then after another 2 minutes add the peas.
7. Stir fry for another minute and finally add the potatoes.
8. Stir for a further minute.
9. Mix in the coconut and 10fl oz of hot water.
10. Cover with a lid and simmer on very low heat for about 5 minutes or until the sauce is fairly thick.
11. The korma should be medium brown in colour.

green beans, mustard seeds, carrots, garam masala, potatoes, cumin powder, peas, coriander powder, onion, creamed coconut, green chili, oil, ginger, garlic, salt

Taken from www.food.com/recipe/vegetable-korma-308313 (may not work)