Mixed Vegetable Korma

For 2 servings

• vegetable oil1 tbsp
• onion, finely chopped1/2
• garlic clove, crushed1
• grated ginger1/2 tsp
• ground cumin1/2 tsp
• ground coriander1/2 tsp
• turmeric1/4 tsp
• carrot, diced1
• cauliflower, cut into small florets1/2
• green beans, chopped75 g
• vegetable stock150 ml
• ground almonds2 tbsp
• single cream80 ml
• Fresh coriander, to serve

1. 1

   Heat the oil in a pan over medium heat. Add the onion and cook for 5 to 6 minutes until soft.

2. 2

   Add the garlic and ginger and cook for 30 seconds until fragrant.

3. 3

   Add the cumin, coriander and turmeric, stirring constantly for 30 seconds.

4. 4

   Add the carrot, cauliflower and green beans, stirring to coat in the spiced oil.

5. 5

   Pour in the vegetable stock and stir in the ground almonds. Bring to a simmer, cover, and cook for 15 to 18 minutes, stirring occasionally, until the vegetables are tender but still hold their shape.

6. 6

   Reduce the heat to low and stir in the cream, warming through gently for 1 to 2 minutes without letting it boil hard.

7. 7

   Scatter with fresh coriander before serving with rice or naan.