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Creamy veggie korma

Creamy veggie korma

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(46 ratings)

Prep: 15 mins Cook: 30 mins


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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  • 1 tbsp vegetable oil
  • 1 onion, finely chopped



    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



    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 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


    arr-mund or al-mund

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


  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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21st Mar, 2012
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.
11th Feb, 2012
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!
1st Feb, 2012
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!!!!!
31st Dec, 2011
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.
28th Nov, 2011
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.
22nd Aug, 2011
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
29th Jul, 2011
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 :)
21st Jul, 2011
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
9th Jul, 2011
easy and awesome! just another testament that indian food can be made in home and not as take aways!
11th May, 2011
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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