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LOCATION: Recipes >> Indian >> Vegetable Korma 01

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VEGETABLE KORMA
Serves 4.

1/4 cup unsalted butter
4 green cardamom pods
1/2 teaspoon royal cumin
1 large onion finely chopped
1 in cube ginger peeled and grated
4-5 garlic cloves minced
2 teaspoons ground coriander
1/2 teaspoon chilli powder
1/4 teaspoon ground turmeric
2 cups peeled and cubed potatoes (2 in cubes)
1 1/4 cups very thickly sliced carrots
2 cups warm water
2/3 cup milk
1/2 roughly broken cashew nuts
2 cups cubed (in cubes) eggplant
1 1/4 cups bite cauliflower florets
1 teaspoon of salt

Heat the butter gently over medium-low heat.

Peel back the tops of the cardamom pods very slightly and fry them
together with the royal cumin for 15-20 seconds.

Add the onion and fry for 3-4 minutes stirring frequently.

Add the ginger and garlic and continue to fry until the onions have
softened but not browned.

Add the spices, stir and cook for 30-40 seconds.

Add the potatoes, carrots and warm water. Bring to the boil,
reduce the heat a little and cover the pan. cook for 5-6 minutes.

Meanwhile, put the milk and cashes in a blender and process until
you have a smooth mixture. Add this to the vegetables, together
with the eggplant, cauliflower and salt, cover the pan and cook
for 5-6 minutes.

Stir and turn the vegetables once during this time then remove from
the heat and serve.

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