Some of the Mughlai dishes that may be familiar to you are korma, biryani, pulao, kebabs, kofta and kulfi. Korma is a braised dish of meat or vegetables with spices, cream or yoghurt and nuts.

Today's recipe for a vegetable and chickpea korma is delicate tasting and not too rich. It could be made with low-fat evaporated milk instead of creamy yoghurt if you wish.

Traditionally, a korma is eaten with steamed basmati rice or Indian bread, such as naan. Indian breads can be found in many supermarkets now. I like to serve the vegetable korma with delicious peach and mint raita.

Send comments and ideas to dlampe@bigpond.net.au

Veg etable and chickpea korma

You could add bay leaves, cassia bark, cloves and cardamom pods or a few raisins. Try other vegetables like aubergine, sweet potato, pumpkin, zucchini, broccoli or peas.

Serves 6

3 tbsp sunflower oil

2 tsp cumin seeds

1 large onion, chopped

2 tsp grated ginger

2 tsp grated garlic

1-2 green chillies, chopped

2 tsp ground coriander

12 tsp ground turmeric

14 tsp cayenne pepper

sea salt, pinch of sugar and freshly ground black pepper

3-4 medium tomatoes, skinned and roughly chopped

1 cup natural Greek-style yoghurt

2 tbsp ground almonds or cashews

1 cup water

2 medium-sized potatoes, cut into chunks

250g cauliflower florets

250g green beans or snake beans cut into 5cm lengths

1 x 400g can of chickpeas, drained (or 12 cup dried, soaked and cooked)

12 tsp garam masala

1 lemon

1 bunch of coriander, chopped

Heat oil in a large saucepan, add cumin seeds and fry until they crackle and darken. Add onion and fry until golden brown. Stir in ginger, garlic and green chillies and cook for a moment. Add ground coriander, turmeric, cayenne, salt, sugar, pepper and tomatoes and cook a few minutes longer. Spoon yoghurt into pan, add ground almonds and cook gently for a couple of minutes. Add potatoes and half a cup of water and simmer. Cook potatoes a few minutes before adding the cauliflower, beans and chickpeas. Simmer, partly covered, about 25 minutes until vegetables are tender, adding water as needed. Sauce shouldn't be very wet. Stir in garam masala, coriander and a squeeze of lemon. Serve with steamed basmati rice or Indian bread.