Vegetable Korma

Ingredients

1 medium potato, peeled and diced

1 cup (250 mL) frozen peas

½ cup (125 mL) carrots, peeled and diced

1 cup (250 mL) fresh green beans, chopped

1 tub (300 gm) Shivani’s korma sauce

Optional garnishes fried cashews
and raisins.

Boil carrots and potatoes in water until they are almost fork-tender. Add your other veggies now and cook for 5 minutes. Strain the water.

Add Korma sauce to pot, add salt to taste, and cook at a medium heat for
10 mins.

For a thinner consistency add 1 cup
of water. Garnish with cilantro leaves and your veg korma is ready.

If desired, garnish with fried cashews
and raisins.