Creamy veggie korma

Creamy veggie korma

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(67 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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11th Apr, 2014
I have made the vegetarian this recipe a couple of times now and I really like it. It's simple quick and easy to do. I use cauliflower, thinly sliced carrots, courgette and peppers. I use a pinch of chilli powder instead of a fresh chilli, enough for a kick but not too much to put my small people off, and I always use plenty of fresh ginger which gives a nice zing. I use the seeds from several cardamom pods and use slightly more spices that recommended above. Personally I like lots of gravy with a curry so I pop in a little extra stock. It keeps and reheats well and to my surprise survived the freezer too! A tasty family meal and certainly not bland!
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!
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.
16th Apr, 2013
Hi how do you make the vegetable stock?
15th Apr, 2013
Bland and certainly not worth the effort
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.
31st Mar, 2013
Made this last night. Very easy to make and tastes scrummy.
evertonlady's picture
14th Mar, 2013
Totally agree with other comments. Watery and extremely bland tasting. Will definitely not be making this again.
11th Mar, 2013
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.
6th Mar, 2013
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!


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