Vegetable Korma Curry

For Vegetarian:

Serves: 6

1 tablespoon ghee

½ jar Charmaine Solomon’s Korma Curry Paste

1/3 cup water

1 /2 cup of vegetable stock

800 g mixed vegetables

1/3 cup of cream

To serve: 125g plain yoghurt, or fresh coriander to serve

Method:

Heat the ghee and/or oil in a large heavy-bottomed saucepan. Finely slice the onion and cook until soft and golden. Add the Korma Curry Mix and cook, stirring, until the oil starts to separate out.

Add water and cook until the liquid has evaporated, then add the vegetables. Stir thoroughly to ensure the vegetables are well coated with the spice mix.

Add the stock. Ensure the heat is low, cover and leave to simmer for at least an hour - until the vegetables are tender. Make sure that the mixture doesn't boil, add cream and stir now and then. Simmer uncovered until the curry is thick.

When you're ready to serve, stir through some coriander and yoghurt. Serve with rice (and perhaps for something hot, Reuben Solomon Harissa Relish).