Creamy veggie korma

Creamy veggie korma

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(58 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
  • Healthy
  • Vegetarian

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, questions and tips

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beckybopper
19th Jul, 2013
This was delicious, a great way to use the veg from my veg box. My 2 year old liked it too. I didn't have a green chilli, so I used a bit of lazy chilli from a jar, about 1/2 tsp, as I didn't want it too spicy for the little one, seemed to work well!
devikarobert
8th Jul, 2013
Made this yesterday and it was fabulous !!! Before adding yogurt be sure that there is not too much water, otherwise it would be bit runny. Was not sure whether it would have been good idea to reheat. Reheated next day and it was still good.
tree123
16th Apr, 2013
Hi how do you make the vegetable stock?
paddyrat
15th Apr, 2013
1.05
Bland and certainly not worth the effort
annejuner
8th Apr, 2013
I made this for a vegetarian friend and it was really nice. I used half fat crime frail and it was really creamy.
annegillon
31st Mar, 2013
4.05
Made this last night. Very easy to make and tastes scrummy.
evertonlady's picture
evertonlady
14th Mar, 2013
1.05
Totally agree with other comments. Watery and extremely bland tasting. Will definitely not be making this again.
lhea-ibiza
11th Mar, 2013
2.05
Tasted OK but if id wanted a soup - id have made one….and a lot nicer tbh! Im not convinced yogurt is right for this….wont be making again.
emunday2
6th Mar, 2013
5.05
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!
kerri-anneh
12th Dec, 2012
3.05
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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