Creamy veggie korma

Creamy veggie korma

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(39 ratings)

Prep: 15 mins Cook: 30 mins

Easy

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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Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    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
    Ginger

    Ginger

    jin-jer

    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

    Yogurt

    yog-ert

    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
    Almond

    Almond

    arr-mund or al-mund

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

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.

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Comments (48)

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
2

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.

spottycups's picture

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 :)

ladyjasmine's picture

I used chicken and I replaced the stock with coconut milk (about 3/4 of a can) and just added a stock cube. Also, I put in 2 chillies, 2 tsp of curry powder and a pinch of nutmeg. It came out perfectly balanced for spice, colour and texture :)

rmitter3's picture
5

easy and awesome! just another testament that indian food can be made in home and not as take aways!

emmahis's picture

This is gorgeous with a few tweaks. I have made it several times now. We have this as a family so I leave out the chilli. Use greek yoghurt for creaminess and definately reduce the stock amount. You can use cornflour if too runny. I used quorn and tossed it in just before adding the stock. Then I added some frozen mixed veg 5 minutes before the end. Would totally recommend this recipe

ilwenundomiel's picture
5

Made it and loved it - but to be honest, we trippled the amount of spices ;-) And let it boil to evaporate more liquid to get more creamy consistence.

schadylady's picture
5

Loved this! But I did stagger the adding of the veg: potatoes and carrots first, then cauliflower after 5 mins and courgettes after 5 more. I used Greek low-fat yogurt and we loved this. Definitely to be repeated.

janeeeaton's picture

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.

ambertuesday's picture
2

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.

cindywoo's picture

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

cmcdonnell's picture

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

mandinga's picture
1

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.

sueb51's picture
4

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.

patscowen's picture

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

karrianne's picture
2

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

dentalfun's picture

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.

frolo743's picture
3

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

lizzafezza's picture
1

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

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