Ingredients
15ml (1 tablesp) vegetable oil
1 onion, peeled and chopped
2 cloves garlic, crushed
2.5cm (1") piece fresh root ginger, grated
1 medium aubergine, cut into 2.5cm/1" dice
100g (4oz) frozen peas
100g (4oz) green beans, cut into 2.5cm/1" lengths
225g (8oz) cauliflower florets
420g jar vegetarian korma sauce
550g (1lb 4oz) brown or chestnut mushrooms, halved or quartered
150ml (5 fl.oz) carton single cream
To serve: 350g (12oz) basmati rice
Method
Heat the oil in a large pan. Fry the onion, garlic and ginger together for about 5 minutes until the onions are starting to colour.
Add the aubergine, peas, beans and cauliflower. Cook over a low to medium heat for about 5 minutes stirring all the time.
Add the korma sauce, stir well and simmer in a covered pan for 15-20 minutes until the vegetables are cooked.
Add the mushrooms to the pan. Cook for a further 5 minutes, then stir in the cream.
Serve on a bed of boiled basmati rice.