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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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