Creamy veggie korma

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• Schadylady

  20 April 2011

  Schadylady rated and commented on this recipe

  

  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.

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• Bakeress

  08 May 2011

  Bakeress rated and commented on this recipe

  

  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.

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• flembot

  11 May 2011

  flembot commented on this recipe

  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

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• chi3

  09 July 2011

  chi3 rated and commented on this recipe

  

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

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• LadyJasmine

  21 July 2011

  LadyJasmine commented on this recipe

  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 :)

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• Katie Forrest

  29 July 2011

  Katie Forrest commented on this recipe

  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 :)

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• Saz0880

  22 August 2011

  Saz0880 commented on this recipe

  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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• Rosh

  28 November 2011

  Rosh rated and commented on this recipe

  

  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.

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• Emilia

  31 December 2011

  Emilia commented on this recipe

  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.

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• Binna

  25 January 2012

  Binna rated this recipe

  

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• Karen

  01 February 2012

  Karen rated and commented on this recipe

  

  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!!!!!

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• Marcella

  11 February 2012

  Marcella commented on this recipe

  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!

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• Four Candles

  21 March 2012

  Four Candles rated and commented on this recipe

  

  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.

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• Lynndy Lou

  11 May 2012

  Lynndy Lou rated and commented on this recipe

  

  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

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• Morwen

  05 June 2012

  Morwen rated this recipe

  

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• Zoe

  17 July 2012

  Zoe rated and commented on this recipe

  

  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.

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• radenka

  10 October 2012

  radenka rated this recipe

  

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• Deco

  04 November 2012

  Deco commented on this recipe

  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.

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• kerri-anne

  12 December 2012

  kerri-anne rated and commented on this recipe

  

  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.

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• Mummypippy

  06 March 2013

  Mummypippy rated and commented on this recipe

  

  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!

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 30 mins

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

• ½ small raw chicken breast per portion

TO SERVE

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

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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