Vegetable Korma

If you are feeling adventurous add a small handful of whole coriander seeds and cardamom pods to the spice mix.  The flavour will really pop.

1 tablespoon ghee (clarified butter) 1 tablespoon ground cumin 1 teaspoon cinnamon 1 teaspoon freshly ground cardamom seed 2 teaspoon turmeric 2 teaspoon ground coriander 3 whole star anise 1 tablespoon chopped garlic 1 tablespoon roughly chopped ginger 1 tablespoon sliced almonds 400g coconut cream 1 tablespoon sugar or honey 1 tablespoon lime juice 1 cup mango or banana (optional) Salt (to taste), fish sauce can also be used 1 cup each of bite sized vegetable pieces: cauliflower, pumpkin, kumara, courgette, eggplant or broccoli 1 cup water

1. Place the ghee, spices, almonds, garlic and ginger in a small saucepan.  Cook on high heat stirring regularly for 3-5 minutes.
2. Add the coconut cream, sugar, lime juice and fruit if using.  Bring to the boil then reduce heat and simmer for 15 minutes.  Taste and add salt to taste.
3. Place the vegetables and water in a large pan or wok over medium heat.  Add the spice and coconut mix over and toss to combine.  Cover and cook until veggies are tender.  Remove the star anise before serving.
4. Serve with rice and any Indian style condiments that you prefer.

Recipe by Giles Young, Huckleberry Farms Greenlane