nine jewels vegetable curry
navaratan korma
indian

For the sauce:
6 tablespoons sunflower oil
4 large onions grated and squeezed to remove juice
1 teaspoon ginger paste
1 teaspoon garlic paste
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
300g tomatoes chopped
1/2 teaspoon sugar
6 tablespoons double cream
salt

6 tablespoons carrots diced
4 tablespoons peas
6 tablespoons potatoes peeled and diced
6 tablespoons French beans chopped finely
4 tablespoons flaked almonds
2 tablespoons sultanas
2 tablespoons pistachio nuts chopped
2 teaspoons glace cherries chopped
2 tablespoons walnuts chopped roughly
2 teaspoons coriander leaves chopped

Heat the oil and add the onions.
Fry until golden and add the ginger and garlic pasta.
Fry for a minute and add all the powder spices.
Stir well.
Stir in the tomatoes and cook until they are pulpy.
Add the salt and sugar.
Take off the heat and stir in the cream.
In the meantime simmer all the vegetables until they are cooked but crisp.
Add the vegetables nuts and fruit to the sauce.
Heat gently then serve with a sprinkling of coriander.

This recipe is a superb north indian vegetable medley that is sinfully rich!

Serves 4
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