Creamy veggie korma

Creamy veggie korma

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(34 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
257
protein
10g
carbs
31g
fat
11g
saturates
5g
fibre
7g
sugar
16g
salt
0.42g

Ingredients

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

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Method

  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.

Recipe from Good Food magazine, February 2011

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Comments

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VegiFamily's picture
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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
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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
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Made this last night. Very easy to make and tastes scrummy.

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

lhea-ibiza's picture
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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
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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
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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.

zoehornby's picture
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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
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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
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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!

ambers1961's picture
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Just made it!!! Delicious!!! With a few adjustments. Cooked the onions with dry spices for 25 minutes on low heat then added sliced new potatoes for a further 3 minutes then addded veg and 400g tin chopped tomatoes , and 300ml of chicken stock (as we are not vegetarians) then at the end added 1 teaspoon of garam masala. Excellent !!! And also a thick sauce!!!!!

erestaino's picture

This curry was an absolute hit. It was tasty and creamy. I didn't use courgettes as they are watery, I only used cauliflower, potato and carrots. I par boiled the veg and the curry cooked in no time at all. I used greek natural yogurt, not low fat and a dash of double cream.
I recommend adding the stock a bit at a time so it doesn't come out too watery.
Delicious.

rosh82's picture
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Very bland and totally lacking in flavour which the exact opposite of what a curry should be. I added extra chilli, spices, tomato and lemon juice and it still only had a bit of flavour. The curry was not horrible and well cooked but fell very short of what an authentic curry should taste like.

zosh0880's picture

I ended up cooking if for about 10 minutes more than it said.

As another person commented, the potatoes were still very hard after the time it said, yet to cook them properly the other veg became over done.

I was confused about what level of heat to cook it on as it doesn't say except at the start of the recipe. I am a newbie cook, so could do with more guidance!

On the plus side, the spices made it taste very nice.

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