Creamy veggie korma

Creamy veggie korma

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(63 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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29th Jan, 2011
Unevenly cooked veg (soggy broccoli and barely cooked potato even though I diced it finely) floating in flavoured water. A squeeze of lemon and generous seasoning helped the flavour, but I won't be making it again.
25th Jan, 2011
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.
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
23rd Jan, 2011
I found this quite watery too but I loved the flavour so am using it as a soup recipe!
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.
18th Jan, 2011
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
18th Jan, 2011
My two year old liked it but we found this quite bland. Needs more spice and more heat.
18th Jan, 2011
I have made this 3 times already - very yummy and worth doing. My 20 month old loves it too.
18th Jan, 2011
Thinking of making this tonite...but reading the comments I don't know??
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.


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