1 Jar Tamarind Tree Korma
½ small cauliflower florets
1 eggplant, diced
2 carrots, chopped
1 onion sliced
1 garlic clove crushed
1 tablespoon ghee or oil
100gms Thai pea eggplant (optional)
2 tablespoons coconut cream or yoghurt (optional)
Fry onion and garlic in ghee or oil. Add veggies, korma and a jar of water and simmer for 25 minutes. Stir in coconut cream or yoghurt.
Top with coriander, serve with basmati rice and pappadums .