Creamy veggie korma

Creamy veggie korma

  • 1
  • 2
  • 3
  • 4
  • 5
(43 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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
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.
declanpp
4th Nov, 2012
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.
zoehd
17th Jul, 2012
3.05
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.
lynndy_lou
11th May, 2012
5.05
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
jweg1210
21st Mar, 2012
4.05
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.