Korma

1. Peel and cut the carrots into pieces. Wash and cut the zucchini into cubes. Wash, seed and cut the pepper into small cubes. Fill a large pot of water. Add the cinnamon, star anise, coriander seeds, cardamom, cloves and pepper. Bring to a boil, reduce the heat and add the carrots, cauliflower florets and pepper. Cook for 20 minutes.

2. Meanwhile, make the sauce: peel and chop the onions and garlic cloves. Heat oil in a skillet. Add garlic, onion and bay leaves. Let brown and sprinkle with garam masala and turmeric. Continue cooking for 5 minutes, stirring, then add the yogurt. Mix well and cook gently for 5 minutes, stirring constantly. Keep on low heat, covered.

3. Add the zucchini and peas in the vegetable pan and cook for 10 minutes. Drain the vegetables and pour into the sauce. Continue cooking for 5 minutes, stirring well. Serve immediately.

Photo credit: Sucré Salé