Vegetable korma

50g butter
2 onions sliced
2 garlic cloves crushed
2.5cm ginger grated
1 tsp ground cumin
1 tbsp ground coriander
6 cardamoms
5 cm cinnamon stick
1 tsp ground tumeric
1 fresh red chilli seeded and chopped
1 potato cubed
1 small aubergine chopped
1 cup beans cut into 2.5 cm bits
4 tbs natural yogurt
150 ml double cream
1 tsp garam masala
salt and pepper
fresh coriander.


Melt the butter. Add onion and cook until softened (not too hot we don't want to burn the butter mmkay). Add the garlic and ginger and cook for about 2 mins. Add the rest of the spices except garam maslala and cook for about 30 seconds. Add potato and aubergine (and if you want you could pop some other veges in - sweet potato) and about 3/4 cup of water. Bring to the boil then cover and simmer for about 15 minutes. Add beans (and maybe some other veges - cauliflower). Removed the veges to a serving bowl. Reduce the cooking liquid a little. Season to taste with salt and pepper then stir in yogurt, cream and garam masala.
Pour the liquid over the veges. Garnish with coriander.
Serve with naan and/or rice and/or pappadoms.
When you eat think about the healthy veges not the cream, butter and yogurt