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Vegetable Korma

Vegetable Korma

A creamy, gently spiced vegetable korma with coconut, ground almonds and a colourful mix of vegetables.

50 mins total for first methodServes 4On the Hob
Ingredients ↓Method ↓

Ingredients

Method

20 mins prep30 mins cook50 mins total

  1. Heat the oil in a wide saucepan over a medium heat. Add the onion and cook for 6–8 minutes until soft and lightly golden.

  2. Add the garlic and ginger and cook for 1 minute, stirring. Stir in the curry powder, garam masala, turmeric and cumin; cook for 30 seconds until fragrant.

  3. Add the carrots, cauliflower and green beans, then pour in the coconut milk and vegetable stock. Stir in the salt and bring to a gentle simmer.

  4. Cover and simmer for 12 minutes, stirring once or twice, until the vegetables are nearly tender. Add the peas and cook uncovered for 4 minutes.

  5. Stir in the ground almonds and simmer for 2–3 minutes until the sauce is creamy and coats the vegetables. Taste and adjust the seasoning.

  6. Scatter over the coriander and serve with steamed rice or warm naan.

Notes

Keep the vegetables in bite-sized pieces so they cook evenly and retain some texture.

About this recipe

This vegetable korma is a mild, creamy curry built around a generous mix of vegetables, warm spices and coconut milk. Ground almonds add body while the vegetables keep their shape and bite.

Cook the curry gently on the hob so the sauce thickens without splitting, then finish with fresh coriander. Serve with steamed rice or warm naan.

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