Vegetable korma with eggplant sambal

Heat oil in large pan, add onion, ginger, garlic, chilli and paste, cook, stirring, until onion is soft. Stir in ground spices, cardamom and fresh coriander, cook, stirring, until fragrant. Add coconut cream and stock to pan, bring to boil. Add kumara and carrots, simmer, covered, 15 minutes. Stir in corn, peas and zucchini, simmer, covered, about 20 minutes or until vegetables are tender. Add ground nuts and tamarind, stir gently to combine. Serve with eggplant sambal.

Eggplant sambal : Place eggplants on oven tray, pierce all over with skewer. Bake at 190C for about 1 hour or until eggplants are soft; cool 5 minutes. Peel eggplants. Squeeze excess liquid from flesh, chop flesh. Heat oil in pan, add seeds, ground cumin and garlic, cook, stirring, until seeds have changed colour. Combine eggplant, spice mixture, yogurt, coriander, chutney and tomato in bowl.

Serves 8.

Recipe can be made a day ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Not suitable.