Vegetable Korma

Instructions

1. 1

   Heat the vegetable oil in a large pan over medium heat.

2. 2

   Finely chop the onion, mince the garlic, and grate the ginger, then add them to the pan and sauté until the onion is translucent.

3. 3

   Cut the cauliflower into small florets, dice the carrot, and chop the bell pepper into bite-sized pieces.

4. 4

   Add the cauliflower, green peas, carrot, and bell pepper to the pan and cook for about 5 minutes, stirring occasionally.

5. 5

   Stir in the cumin, coriander, turmeric, and paprika, and cook for another 2 minutes until the spices are fragrant.

6. 6

   Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat and let it cook for 10-15 minutes, or until the vegetables are tender.

7. 7

   While the korma is simmering, finely chop some fresh cilantro for garnish.

8. 8

   Once the vegetables are cooked to your liking, remove the pan from the heat.

9. 9

   Serve the vegetable korma hot, garnished with the fresh cilantro. Enjoy with rice or naan bread.