Creamy veggie korma

Creamy veggie korma

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(69 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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9th Jun, 2020
OK. Good for using up veg, like sprouting potatoes.
Florence Sims
5th Feb, 2020
This isn’t a curry. It’s vegetables in vegetable stock.
Naomi Sheppard
5th Dec, 2018
I made this in the slow cooker and it was ok. Portions were a little on the small side so if you have a larger appetite you'll probably want to serve with rice and naan
30th Mar, 2018
Made this yesterday. Just used cauliflower and sweet potato, plus cabbage which needed using up (added towards the end). I started with the 300ml stock suggested, but needed to add a bit more, so probably ended up with 400ml, and simmered for 20 mins rather than 10 - but didn't bother par boiling the veg first, as others have suggested. I used a 120ml pot of coconut yoghurt, which I added after the curry had cooled down a bit. It was delicious! Served it with cauliflower 'rice' (which I bought, it's a faff to make), and I kid you not - my husband didn't even notice it wasn't rice until about half way through! Rice is fine of course, it's just I'm on a low GI diet. Anyway, great recipe, could be adapted for loads of different veg, and will definitely be a 'keeper' for me.
Natt Webb's picture
Natt Webb
18th Jan, 2018
Recipe is great - just add a bit more spice and if you use root veg (pots/carrots) they may need parboiling for 5 mins if you don't want them aldente.
Tina Hands
1st Aug, 2017
Try using alpro soya plain coconut yogurt. Amazing
20th Mar, 2017
I really enjoyed this. I made it with potatoes (leftovers from the night before) courgettes, broccoli, cauliflower & peas. Maybe used a bit too much stock but worked well and would make it again
15th Jan, 2017
As with many of the other commenters, I doubled the amounts of all the spices. I also used extra onion and garlic and added a squeeze of tomato puree after the garlic, ginger and chilli. I maybe used a bit more veg than listed, 2 sweet potatoes, 2 large carrots, a few cauliflower florets and a courgette, about 900g. I also parboiled the potato, carrot and cauliflower for about 10 mins. It was a really nice thick curry with plenty of flavour. Thick Greek yogurt worked great and I added the ground almond after the yogurt and made sure it was really well mixed, no grittiness. Will definitely make again.
27th Sep, 2015
This recipe's a tricky one. Not in terms of preparation and skill, but tricky in terms of finding the balance between thick & watery. But when I finally got it right, I loved the result. The first time I followed this recipe, it was a disaster. Sure, the sauce was... adequate, but the consistency was (like many other comments have stated) basically water with a few spices thrown in. The veg took longer to cook than instructed, and the yogurt curdled in contact with the pan, creating a white grainy texture that coated everything. The finished product looked nothing like the picture, and I was disappointed, but also determined to try again. Now the second time I decided to give this recipe a go, I planned to change a few things: 1)more spices 2)start to boil veg at the same time as creating the onion/spice mix 3)warm yogurt to room temp before mixing/let pan cool slightly. So I began to boil my potatoes/carrots/brocoli whilst cooking onions and spices in separate pan, and continued to follow the recipe. I increased quantity of spices to suit my taste, then added already part-boiled veg as instructed. Once the stock was added, I mixed a spoonful of double cream with the yogurt and heated it in the microwave in several ten second intervals until slightly more than room temp. When veg mix was done and cooled slightly for several minutes, I stirred in the yogurt mix and the sauce thickened to a pale green, and the veg was well cooked in the correct time. It was creamy, flavored and luscious, and made my first attempt look like veggie soup. And also, on my first attempt I only used around 600g of mixed veg, whereas on my second I made sure I used 800g exactly. So if you end up displeased with this meal, the fault is not in the recipe. Don't write it off your cooking list, just try it again with a few alterations, it'll be worth it.
9th Jun, 2020
Why do you have to cook the veg separately, why not just cook them for longer?


9th Jun, 2020
Why is the BBC spelling it yogurt? That's not what I pay my license fee for.
2nd Feb, 2017
Great with paneer.
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