Indian: Vegetable Korma 01 by Recipe Cottage

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	Vegetable Korma 01

		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.