Vegetable korma

Prep: 15 mins
Cook: 30 mins
Vegetable korma
This creamy korma is a lovely family meal and can be adapted to suit the carnivores easily by adding meat or chicken.
 

1 tbsp vegetable oil

1 onion, finely chopped

3 cardamom pods, bashed

2 tsp ground cumin

2 tsp dried coriander

1 cinnamon stick

½ tsp ground turmeric

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

1 garlic clove, crushed

1 tsp fresh ginger, finely chopped

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

300-500ml hot vegetable stock

200g frozen peas

200ml yogurt

2 tbsp ground almonds (optional)

To serve

Toasted flaked almonds, chopped coriander, basmati rice or naan bread

In a large pan, heat the oil.

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

Add the chilli, garlic and ginger and cook for 1 minute, then add in the chopped mixed vegetables and cook for a further 5 minutes.

Add the stock and simmer for 10 minutes.

Add the peas and cook for 3 minutes more until the vegetables are tender.

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.

Serves
4

Preparation Time
15 minutes

Cooking Time
30 minutes

Main ingredients
Dairy, Vegetables, Nuts

Recipe Type
Dinner, Easy, Family Dinners, Vegetarian

Cuisine
Indian

Special Info
Vegetarian

Level of Difficulty
Easy

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