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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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
8th May, 2011
Made it and loved it - but to be honest, we trippled the amount of spices ;-) And let it boil to evaporate more liquid to get more creamy consistence.
20th Apr, 2011
Loved this! But I did stagger the adding of the veg: potatoes and carrots first, then cauliflower after 5 mins and courgettes after 5 more. I used Greek low-fat yogurt and we loved this. Definitely to be repeated.
5th Apr, 2011
How this can be described as a creamy vegetable korma is beyond me. Mine is a disaster and looks absolutely nothing like the photo. Watery, tasteless sauce. Will not be making this again.
7th Mar, 2011
was really looking forward to this but was so so disappointed. I know it is a korma so I added some extra chillies but it was so bland. More like a veg soup, which is actually what I turned the left-overs into!! Have only just seen the other comments including the change of amount of stock. Wished I had seen before I started. Not one to do again.
17th Feb, 2011
I have just cooked this and it tasts fab, take the lid off before the end of cooking to dry out a bit and concentrate the flavour, at the end I added 1tsp off Gara masala. If you use low fat yogurt try putting a piece off muslem (may have spelt this wrong do'nt want to affend) in a sieve and let the water drain out for a few hours this stableisies the yogurt and thickens it up, then add some of the warm gravy to the yogurt to warm it up before you put the yogurt in the pan then just warm but not boil. I will eat this in 2 days time when all the flavours have come together. Ca'nt wait
8th Feb, 2011
This was a big disappointment. The juice just tasted of stock. Whizzed it up & made soup.


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