Vegetable Korma

Vegetable Korma

Serves 6

Points: 2½ pts per serving

Core: 4 pts the whole recipe

2 tbsp olive oil

250g onion, finely chopped

2 cloves garlic, crushed

2 tbsp fresh root ginger, grated

4 tbsp fresh chopped coriander

25g ground almonds

1 tbsp ground coriander

½ tsp cayenne pepper

¼ tsp ground turmeric

100g chopped tomatoes

1 tsp paprika

1 medium cauliflower, cut into florets

1 small aubergine, cubed

500g potatoes, peeled & cubed

1 tbsp garam masala

1 tsp salt

1 tbsp toasted sesame seeds

Heat oil in a large heavy pan.  Add onion and fry until brown.  Stir in garlic and ginger and cook 2 mins.

Add fresh coriander and ground almonds and cook 2 mins.

Stir in ground coriander, cayenne and turmeric and cook for a few seconds.

Add chopped tomatoes and paprika, reduce heat to low and cook for 2 mins, stirring.

Add 300 ml water, cauliflower florets, aubergine cubes and potato and bring to the boil.

Lower heat and simmer for 30 mins until veg are cooked.

Turn off heat, stir in garam masala and salt and leave to stand, covered for 30 mins to allow flavours to blend.

Sprinkle with sesame seeds before serving.

Not suitable for freezing.