Creamy Veggie Korma

Get it on Google Play

Get it on Google Play


1 tbsp vegetable oil

1 onion, finely chopped

3 cardamom pods, bashed

2 tsp ground cumin

2 tsp coriander

½ tsp ground turmeric

1 green chilli, deseeded (if desired) and finely chopped

1 garlic clove, crushed

thumb-size piece ginger, finely chopped

800 g mixed vegetables, such as carrots, cauliflower, potato and courgette, chopped

300 ml hot vegetable stock

200 g frozen peas

200ml yogurt

2 tbsp ground almonds (optional)

toasted flaked almonds

chopped coriander

basmati rice


1. Heat the oil in a large pan.

2. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden.

3. Add the chilli, garlic and ginger and cook for 1 min.

4. Add in the mixed vegetables and cook for a further 5 mins. Add the stock and simmer for 10 mins. Add the peas cooking for 3 mins more until the veg are tender.

5. Remove from the heat and stir through the yogurt and ground almonds, if using.

6. Serve sprinkled with the toasted almonds and coriander, with basmati rice on the side. Kcalories 257

Bon Appetit!

Go To Top