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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taffwaff's picture

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.

emily84's picture

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

saturdayedition's picture
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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?

prusue's picture

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

alisonpg's picture
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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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