CREAMY VEGETABLE KORMA

Heat 2 tbs of ghee in a large saucepan , add 1 peeled and sliced onion , cook till the onion softens . Stir in 2 tbs of minced garlic and 1 tbs of minced ginger . Add 4 cracked cardamon pods and 1 dsp of ground coriander , 1 tsp of ground cumin ,1 tsp of ground turmeric . Continue cooking over a low heat , stirring for 1 minute . Stir in the grated rind and juice of 1 lemon along with 50 gm of almond meal , slowly blend in 500 ml of vegetable stock , stirring occasionaly until simmering . Add 500 gm of peeled and diced potatoes plus 450 gm of your favourite vegetables , such as cauliflower , carrots , parsnips , turnips .( you could cheat and add 500 gm of frozen mixed vegetables ) . Bring the mixture back to the boil and then reduce the heat until just simmering cook until the vegetables are tender . Stir in 200 ml of cream and chopped coriander , cracked black pepper and salt to taste . Cook gently until heated but do not boil . Serve with nachos , crusty bread or naan bread .