VEGETABLE KORMA The blending of spices produces a subtle, aromatic curry. 4 tablespoons (1/2 stick) butter 2 onions, sliced 2 garlic cloves, crushed 1-inch piece of fresh ginger root, grated 1 teaspoon ground cumin 1 tablespoon ground coriander 6 cardamom pods 2-inch cinnamon stick 1 teaspoon ground turmeric 1 fresh red chile, seeded and finely chopped 1 potato, peeled and cut into 1-inch cubes 1 small eggplant, chopped 4 ounces mushrooms, thickly sliced 1 cup green beans, cut into 1-inch lengths 1/4 cup plain yogurt 2/3 cup heavy cream 1 teaspoon garam masala Salt and freshly ground black pepper Sprigs of cilantro, to garnish Pappadams, to serve

Melt the butter in a heavy saucepan. Add the onions and cook for 5 minutes, until soft. Add the garlic and ginger and cook for 2 minutes, then stir in the cumin, coriander, cardamom, cinnamon stick, turmeric and chile. Cook, stirring, for 30 seconds.

Add the potato, eggplant and mushrooms and about 3/4 cup water. Cover the pan, bring to a boil, then lower the heat and simmer for 15 minutes. Add the green beans and cook, uncovered, for 5 minutes.

With a slotted spoon, remove the vegetables to a warmed serving dish and keep hot. Allow the cooking liquid to bubble up until it reduces a little. Season with salt and pepper, then stir in the yogurt, cream and garam masala. Pour the sauce over the vegetables and garnish with cilantro. Serve with pappadams.

Serves 4.

VARIATION: Any combination of vegetables can be used for this korma, including carrots, cauliflower, broccoli, peas and chickpeas.

[Best-Ever Vegetarian, Linda Fraser]