Vegan KormaSubmitted by: TREEHUGGER73
IntroductionA very tasty vegan version of this popular Indian dish. A very tasty vegan version of this popular Indian dish.
150g/5oz fine green beans, trimmed and chopped
1/4 tsp mustard seeds
2 medium carrots, peeled and sliced
8 Broccoli florets
Half Courgette (zuchini) peeled and diced into chunks
1 tsp garam masala
2 medium potatoes, parboiled and chopped
1/4 tsp cumin powder
25g/1oz garden peas, frozen or fresh
Pinch coriander powder
1 small onion, peeled and chopped
Half a tin of reduced fat coconut milk
+/- Pinch of red chilli flakes
2 tbsp olive oil
1in piece fresh ginger, peeled and sliced thinly
1 clove fresh garlic, peeled and chopped
Half cup of water or more - depending on how thick you want this
salt to taste
few mustard seeds, if they pop the oil is ready. Watch your face they jump about all over the place.
Then 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
powder - fry for a further minute.
Add the carrots, then 2 minutes later, the beans
then after another 2 minutes add the broccoli.
Stir for another minute and then add
the potatoes. Stir in the coconut milk and the water - stir really well.
Add the courgette (zucchini) and peas.
Cover with a lid and simmer on very low heat for about 15 minutes - keep stirring regularly.
If you like the sauce runnier - add more water.
Number of Servings: 4
Recipe submitted by SparkPeople user TREEHUGGER73.