Creamy veggie korma
Cooking time
Prep: 15 mins Cook: 30 minsSkill level
EasyServings
Serves 4Creamy 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 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
- 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.
- 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.
- 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
Comments, questions and tips
Comments
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.
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.
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.
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!!!!!
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.
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.
I just made this and it was really nice! I did the version without the chicken so it was all in one pot - used fat free Greek yogurt and used more chilli (and red instead of green) as we like it a bit spicier. I also used spray oil as trying to stick to Slimming World so trying for as low 'syn' as possible. Only advise would be to chop the veg quite small (especially carrots, potatoes, etc) so they cook through enough. Love it - will make again - healthy and tasty and not watery at all :)