Creamy veggie korma

Creamy veggie korma

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 30 mins

Vegetarian Freezable

Vegetarian, Super healthy

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.
Try

IF YOU WANT TO USE A SLOW COOKER...

If you want to make the vegetarian version of this curry in a slow cooker, firstly cook off the onions with the dry spices in a frying pan for 5-6 mins. Add the chilli, garlic and ginger and cook for 1 minute, then tip into your slow cooker. Throw in the vegetables and 400ml stock, cover and cook on Low for 4 hours until the potatoes are tender. Stir in the peas, yogurt and ground almonds with seasoning, stand for 5 minutes then serve as above.

PER SERVING

257 kcalories, protein 10g, carbohydrate 31g, fat 11 g, saturated fat 5g, fibre 7g, sugar 16g, salt 0.42 g

Recipe from Good Food magazine, February 2011.

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Latest comments and suggestions

Results 1-20

  • Binder photo AlisonPG

    12 January 2011

    AlisonPG rated and commented on this recipe

    5 stars

    Delicious and easy to make. I also made it without the yogurt (I forgot to buy some), added a little more ground almond and added some cornflour to thicken. Would definitely have it again.

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  • Binder photo eispie

    13 January 2011

    eispie commented on this recipe

    This sounds great but I don't like cardamom so will leave out. Hopefully it will be just right for me.

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  • Binder photo saturdayedition

    13 January 2011

    saturdayedition rated and commented on this recipe

    1 stars

    Followed the instructions, but the korma came out terribly watery and had very little taste. Not sure what I did wrong. Perhaps the yoghurt didn't have enough fat in it?

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  • Binder photo Emily

    14 January 2011

    Emily commented on this recipe

    Hi Saturdayedition, I'm sorry it came out watery. We have amended the recipe because if you're just cooking the veggie version in one pan you can use a bit less stock. To get the creamiest texture try using Greek yogurt (or even a coconut flavoured Greek yogurt). Low-fat yogurt will of course be healthier but can make it watery. Hope this helps, Emily

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  • Binder photo taff waff

    15 January 2011

    taff waff commented on this recipe

    Was struggling to think of something for tea tonight, this was just right, quick and easy to make but tasty and healthy to eat and even better is made from things many are likely to have in the store cupboard.

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  • Binder photo claudia

    17 January 2011

    claudia commented on this recipe

    Hi! We cooked this last night and didn't like it much. I suppose we made the same mistake of using low-fat yogurt (forgot to buy something more creamier for the recipe), but also it was a bit tasteless. Just wondering if the quality of the spices you use make a difference. Not sure I'll try it again, but at least we had something different (and healthier) for the weekend.

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  • Binder photo vikki

    18 January 2011

    vikki commented on this recipe

    Thinking of making this tonite...but reading the comments I don't know??

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  • Binder photo MamaMoJo

    18 January 2011

    MamaMoJo rated and commented on this recipe

    5 stars

    I have made this 3 times already - very yummy and worth doing. My 20 month old loves it too.

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  • Binder photo Lynsey

    18 January 2011

    Lynsey rated and commented on this recipe

    1 stars

    My two year old liked it but we found this quite bland. Needs more spice and more heat.

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  • Binder photo frolo743

    18 January 2011

    frolo743 rated and commented on this recipe

    3 stars

    this is bubbling away right now. Have used some curry paste & tin of tomatoes having read other posts. Will add ground almonds & half fat creme fraiche (forgot to get yogurt today!) soon. Yum

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  • Binder photo tlmills

    19 January 2011

    tlmills rated this recipe

    5 stars

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  • Binder photo Matt

    20 January 2011

    Matt commented on this recipe

    Know thy ingredients. This is pretty mild, but it's a meant to be a korma, and note that it only has one green chilli between four people. If you prefer hotter curry then try using some grey matter.

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  • Binder photo Karen

    23 January 2011

    Karen rated and commented on this recipe

    2 stars

    I found this quite watery too but I loved the flavour so am using it as a soup recipe!

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  • Binder photo Pat

    23 January 2011

    Pat commented on this recipe

    made this for friends (and myself!) and we really enjoyed it - I'm vegetarian and they're not but they found the veggie version very tasty. Quick and easy - I recommend it

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  • Binder photo sueb

    25 January 2011

    sueb rated and commented on this recipe

    4 stars

    A very nice dish to serve with other curry dishes. I used ground cardamom rather than pods, didn't bother with the peas but added some ground fenugreek towards the end. Very easy and tasty - will definitely be making again.

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  • Binder photo Mandinga

    29 January 2011

    Mandinga rated and commented on this recipe

    1 stars

    Unevenly cooked veg (soggy broccoli and barely cooked potato even though I diced it finely) floating in flavoured water. A squeeze of lemon and generous seasoning helped the flavour, but I won't be making it again.

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  • Binder photo catho

    08 February 2011

    catho commented on this recipe

    This was a big disappointment. The juice just tasted of stock. Whizzed it up & made soup.

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  • Binder photo jane

    17 February 2011

    jane commented on this recipe

    I have just cooked this and it tasts fab, take the lid off before the end of cooking to dry out a bit and concentrate the flavour, at the end I added 1tsp off Gara masala. If you use low fat yogurt try putting a piece off muslem (may have spelt this wrong do'nt want to affend) in a sieve and let the water drain out for a few hours this stableisies the yogurt and thickens it up, then add some of the warm gravy to the yogurt to warm it up before you put the yogurt in the pan then just warm but not boil. I will eat this in 2 days time when all the flavours have come together. Ca'nt wait

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  • Binder photo amber

    07 March 2011

    amber rated and commented on this recipe

    2 stars

    was really looking forward to this but was so so disappointed. I know it is a korma so I added some extra chillies but it was so bland. More like a veg soup, which is actually what I turned the left-overs into!! Have only just seen the other comments including the change of amount of stock. Wished I had seen before I started. Not one to do again.

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  • Binder photo Papagena

    05 April 2011

    Papagena commented on this recipe

    How this can be described as a creamy vegetable korma is beyond me. Mine is a disaster and looks absolutely nothing like the photo. Watery, tasteless sauce. Will not be making this again.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 30 mins

Vegetarian Freezable

Vegetarian, Super healthy

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

TO SERVE

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

257 kcalories, protein 10g, carbohydrate 31g, fat 11 g, saturated fat 5g, fibre 7g, sugar 16g, salt 0.42 g

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