Creamy veggie korma
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  • 1 tbsp vegetable oil
  • 11 onion, finely chopped Onion un-yun Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
  • 13 cardamom pods, bashed
  • 12 tsp each ground cumin and coriander
  • 1½ tsp ground turmeric
  • 11 green chilli, deseeded (if desired) and finely chopped
  • 11 garlic clove, crushed
  • 1 thumb-size piece ginger, finely chopped Ginger jin-jer Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
  • 1800 g mixed vegetable, such as carrots, cauliflower, potato and courgette, chopped
  • 1300-500 ml hot vegetable stock
  • 1200 g frozen peas
  • 1200 ml yogurt Yogurt yog-ert Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
  • 12 tbsp ground almonds (optional)
  • 1½ small raw chicken breast per portion
  • 1 toasted flaked almonds, chopped coriander, basmati rice or naan bread Almond arr-mund or al-mund Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…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.
  • 1 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.
  • 1 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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