Serves: 4 approx
you can omit whatever ingredients you do not like (example my friend dislikes garlic,onion so he has his own in separate casserole dish)
1 clove of garlic whole
1 small onion peeled and finely chopped
1 large tablespoon of korma paste
1 diced small eggplant
1 small red pepper diced
1 small cauliflower florets and stalk cut up into chunks
1/4 small pumpkin diced
2 small potatoes diced
coriander if you like (i only used for garnish)
1 x 150ml tin approx of coconut milk
500ml of organic vegetable stock
fresh black pepper
Prepare the garlic and onion into a casserole dish and place korma paste. Cook until onion clear and then place all other ingredients all into pot. If preparing without onion and garlic omit these items at the first stage and add the korma paste and everything together.
Cook a little on stove top for a moment and blend ingredients then place into an oven for approx 2 hours stirring occasionally with casserole lid on.
Serve with some rosemary flat bread or bread you desire. Or with rice (cook 10 minutes in saucepan).
To make the rosemary flat breads i used pizza flour and warm water mixed in with a little olive oil , rosemary from garden chopped finely then add a little salt and a pinch of baking powder.
Use a rolling pin and place on board and flatten down very thin. When ready to serve the Korma you heat these breads up in a hot fry pan with a little oil. Serve with Korma.
