Vegetable Korma

• 1tsp olive oil
• 1/2 small onion, chopped
• 1 small carrot, peeled and diced
• 2oz cauliflower, diced
• 2oz peas, fresh or frozen
• 1 small white potato, peeled and diced
• 2tsp dessicated coconut
• 2tsp tomato puree
• 4fl oz water
• pinch ground ginger
• pinch cumin
• pinch turmeric
• pinch coriander

Heat the oil in a saucepan and cook the onion and carrot for a few minutes, until tender.

Add the tomato puree and the spices, stirring continuously and cook for 2 mins.

Add the potato, cauliflower, peas, coconut and water, then bring to a boil.

Reduce the heat, then simmer, covered, for about 20 mins.

Mash well.

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