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
350g (12oz) basmati rice
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.