Creamy veggie korma

Creamy veggie korma

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(40 ratings)

Prep: 15 mins Cook: 30 mins


Serves 4
Creamy and healthy - a winning combination for this curry, which can be easily adapted to suit all the family if some want to add meat

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal257
  • fat11g
  • saturates5g
  • carbs31g
  • sugars16g
  • fibre7g
  • protein10g
  • salt0.42g
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  • 1 tbsp vegetable oil
  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 cardamom pods, bashed
  • 2 tsp each ground cumin and coriander
  • ½ tsp ground turmeric
  • 1 green chilli, deseeded (if desired) and finely chopped
  • 1 garlic clove, crushed
  • thumb-size piece ginger, finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 800g mixed vegetable, such as carrots, cauliflower, potato and courgette, chopped
  • 300-500ml hot vegetable stock
  • 200g frozen peas
  • 200ml yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 2 tbsp ground almonds (optional)

Make it non-veggie

  • ½ small raw chicken breast per portion

To serve

  • toasted flaked almonds, chopped coriander, basmati rice or naan bread


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…


  1. Heat the oil in a large pan. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 min, then throw in the mixed vegetables and cook for a further 5 mins.

  2. Divide the mixture appropriately between two pans if serving vegetarians and meat eaters. Chop the chicken into small chunks and stir into one pan. Add the stock, dividing between the pans appropriately, and simmer for 10 mins (if only cooking the veggie version in one pan, use 300ml stock; if dividing between two pans, add 250ml to each). Divide the peas, if necessary, and add, cooking for 3 mins more until the veg are tender and the chicken is cooked through.

  3. Remove from the heat and stir through the yogurt and ground almonds, if using. Serve sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.

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Comments (49)

KNeota's picture

As with many of the other commenters, I doubled the amounts of all the spices. I also used extra onion and garlic and added a squeeze of tomato puree after the garlic, ginger and chilli. I maybe used a bit more veg than listed, 2 sweet potatoes, 2 large carrots, a few cauliflower florets and a courgette, about 900g. I also parboiled the potato, carrot and cauliflower for about 10 mins. It was a really nice thick curry with plenty of flavour. Thick Greek yogurt worked great and I added the ground almond after the yogurt and made sure it was really well mixed, no grittiness. Will definitely make again.

ali13's picture

This recipe's a tricky one. Not in terms of preparation and skill, but tricky in terms of finding the balance between thick & watery. But when I finally got it right, I loved the result.

The first time I followed this recipe, it was a disaster. Sure, the sauce was... adequate, but the consistency was (like many other comments have stated) basically water with a few spices thrown in. The veg took longer to cook than instructed, and the yogurt curdled in contact with the pan, creating a white grainy texture that coated everything. The finished product looked nothing like the picture, and I was disappointed, but also determined to try again.

Now the second time I decided to give this recipe a go, I planned to change a few things: 1)more spices 2)start to boil veg at the same time as creating the onion/spice mix 3)warm yogurt to room temp before mixing/let pan cool slightly. So I began to boil my potatoes/carrots/brocoli whilst cooking onions and spices in separate pan, and continued to follow the recipe. I increased quantity of spices to suit my taste, then added already part-boiled veg as instructed. Once the stock was added, I mixed a spoonful of double cream with the yogurt and heated it in the microwave in several ten second intervals until slightly more than room temp. When veg mix was done and cooled slightly for several minutes, I stirred in the yogurt mix and the sauce thickened to a pale green, and the veg was well cooked in the correct time. It was creamy, flavored and luscious, and made my first attempt look like veggie soup. And also, on my first attempt I only used around 600g of mixed veg, whereas on my second I made sure I used 800g exactly.

So if you end up displeased with this meal, the fault is not in the recipe. Don't write it off your cooking list, just try it again with a few alterations, it'll be worth it.

hungryhusband's picture

After reading the comments of others I cooked the potatoes and carrots first, then added a squash followed by courgettes and runner beans . I did add the ground almonds which I will leave out next time as gave quite a grainy texture, almost as if something had curdled. Used Greek yogurt and lots of coriander. Next time I will try coconut milk. Even though I had a few reservations about this recipe by husband thought it delicious!

Aidy Wal's picture

This is the best Korma recipie I have tried! I love it, Thanks!

VegiFamily's picture

I have made the vegetarian this recipe a couple of times now and I really like it. It's simple quick and easy to do. I use cauliflower, thinly sliced carrots, courgette and peppers. I use a pinch of chilli powder instead of a fresh chilli, enough for a kick but not too much to put my small people off, and I always use plenty of fresh ginger which gives a nice zing. I use the seeds from several cardamom pods and use slightly more spices that recommended above. Personally I like lots of gravy with a curry so I pop in a little extra stock. It keeps and reheats well and to my surprise survived the freezer too! A tasty family meal and certainly not bland!

beckybopper's picture

This was delicious, a great way to use the veg from my veg box. My 2 year old liked it too. I didn't have a green chilli, so I used a bit of lazy chilli from a jar, about 1/2 tsp, as I didn't want it too spicy for the little one, seemed to work well!

devikarobert's picture

Made this yesterday and it was fabulous !!! Before adding yogurt be sure that there is not too much water, otherwise it would be bit runny. Was not sure whether it would have been good idea to reheat. Reheated next day and it was still good.

tree123's picture

Hi how do you make the vegetable stock?

paddyrat's picture

Bland and certainly not worth the effort

annejuner's picture

I made this for a vegetarian friend and it was really nice. I used half fat crime frail and it was really creamy.

annegillon's picture

Made this last night. Very easy to make and tastes scrummy.

evertonlady's picture

Totally agree with other comments. Watery and extremely bland tasting. Will definitely not be making this again.

lhea-ibiza's picture

Tasted OK but if id wanted a soup - id have made one….and a lot nicer tbh! Im not convinced yogurt is right for this….wont be making again.

emunday2's picture

I enjoyed this korma, as did my husband and kids. The sauce was thick and creamy. I wonder if people are forgetting to add potatoes which is why their sauce isn't thickening? I used creme fraiche instead of yogurt. Will be making again!

kerri-anneh's picture

Just ok. Mine was nice and creamy (cooked mine in the slow cooker for 4 hrs) but lacked much flavour even though I added extra curry powder. Probably won't make again.

declanpp's picture

This Creamy Veggie Korma was neither creamy, or korma.
I have noticed that somebody here has cooked the meal without the yogurt. This is simply madness, without the yogurt this dish can barely be described as a dinner worth eating. Likewise with the yogurt.

I have no words to describe my disappointment. This Korma was perhaps the most bland array of chopped vegetables, poorly quantified spices, and for some reason on earth stock. I actually burst out laughing wen I was eating this meal as it was so uninspiring. It was like looking into the abyss.

zoehd's picture

I have just cooked this great recipe. The reason for not giving it 5* was based on me having to make some changes to make it tastier and thicker, based on other comments I had read.

I added extra of all the spices. Not quite double but almost. I also used a couple of pinches of chilli flakes as I there was no green chilli's in my local supermarket. I part boiled the carrots and potato chunks to give them a head start to the broccoli, courgette and green beans. Finally, I added two or three teaspoons of flour and used full fat greek yoghurt to help with the thickness. It came out perfectly, was super tasty so I will most definitely be cooking again.

lynndy_lou's picture

Loved this recipe. Try using Coconut milk instead of the stock, makes this dish very creamy. (didn't add yoghurt as using coconut milk). Also added a table spoon of Korma paste to give extra flavour... Yum Yum

jweg1210's picture

Had I read the comments on here I probably wouldn't have made this, but it was really good - the best home made veggie curry I've done for ages. I used some sweet potato (plus cauli, mushrooms and peas) which probably helped to thicken it. Yog was fat free, but a good brand greek style. I also cooked the harder veggies for 15 mins in the stock at the beginning.

marcella77's picture

Just made this. you need to adjust water just to cover veg and add as you go along not to have a broth consistency. I always add a bayleaf, fenugreek seeds as part of my herbs to give more flavour. Works everytime :) I used Coconut Milk instead of yogurt for a more authentic indian flavour. Enjoy!


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