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Creamy veggie korma

Creamy veggie korma in a black casserole dish

Creamy veggie korma

Name: Creamy veggie korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
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 vegetable such as carrots, cauliflower, potato and courgette, chopped; 300-500ml hot vegetable stock; 200g frozen peas; 200ml yogurt; 2 tbsp ground almonds (optional); ½ small raw chicken breast per portion; toasted flaked almonds chopped coriander, basmati rice or naan bread

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 3.5 out of 5.87 ratingsRate

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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

Freezable

Healthy

Vegetarian

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

One-pan spicy rice

A star rating of 4.7 out of 5.138 ratings

Ingredients

Nutrition

Units:

MetricUS

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 vegetable

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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Nutrition: per serving

kcal257

low
fat11g
saturates5g
carbs31g

low
sugars16g
fibre7g
protein10g
salt0.42g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

IF YOU WANT TO USE A SLOW COOKER...

If you want to make the vegetarian version of this curry in a slow cooker, firstly cook off the onions with the dry spices in a frying pan for 5-6 mins. Add the chilli, garlic and ginger and cook for 1 minute, then tip into your slow cooker. Throw in the vegetables and 400ml stock, cover and cook on Low for 4 hours until the potatoes are tender. Stir in the peas, yogurt and ground almonds with seasoning, stand for 5 minutes then serve as above.

Recipe from Good Food magazine, February 2011

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A star rating of 3.5 out of 5.87 ratings

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