Creamy veggie korma

Creamy veggie korma

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(60 ratings)

Prep: 15 mins Cook: 30 mins

Easy

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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Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    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
    Ginger

    Ginger

    jin-jer

    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

    Yogurt

    yog-ert

    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
    Almond

    Almond

    arr-mund or al-mund

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

Method

  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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sueb51
25th Jan, 2011
4.05
A very nice dish to serve with other curry dishes. I used ground cardamom rather than pods, didn't bother with the peas but added some ground fenugreek towards the end. Very easy and tasty - will definitely be making again.
patscowen
23rd Jan, 2011
made this for friends (and myself!) and we really enjoyed it - I'm vegetarian and they're not but they found the veggie version very tasty. Quick and easy - I recommend it
karrianne
23rd Jan, 2011
2.05
I found this quite watery too but I loved the flavour so am using it as a soup recipe!
dentalfun
20th Jan, 2011
Know thy ingredients. This is pretty mild, but it's a meant to be a korma, and note that it only has one green chilli between four people. If you prefer hotter curry then try using some grey matter.
frolo743
18th Jan, 2011
3.05
this is bubbling away right now. Have used some curry paste & tin of tomatoes having read other posts. Will add ground almonds & half fat creme fraiche (forgot to get yogurt today!) soon. Yum
lizzafezza
18th Jan, 2011
1.05
My two year old liked it but we found this quite bland. Needs more spice and more heat.
lilimohiddin
18th Jan, 2011
5.05
I have made this 3 times already - very yummy and worth doing. My 20 month old loves it too.
vikki1912
18th Jan, 2011
Thinking of making this tonite...but reading the comments I don't know??
claudia_luna
17th Jan, 2011
Hi! We cooked this last night and didn't like it much. I suppose we made the same mistake of using low-fat yogurt (forgot to buy something more creamier for the recipe), but also it was a bit tasteless. Just wondering if the quality of the spices you use make a difference. Not sure I'll try it again, but at least we had something different (and healthier) for the weekend.
taffwaff
15th Jan, 2011
Was struggling to think of something for tea tonight, this was just right, quick and easy to make but tasty and healthy to eat and even better is made from things many are likely to have in the store cupboard.

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