Creamy Vegetable Korma

Towards a Healthy Mind & Body

This delicious vegetarian dish is easy to prepare and freezes well. And, if you wish to add meat, simply include 1 chicken breast per portion (as described below).

Preparation time: 15 minutes

Cooking time: 30 minutes

Skill level: Easy

Per Serving:

257 kcal • 11g fat • 5g saturates • 31g carbs • 16g sugars • 10g protein • 7g fibre • 0.42g salt

Download the recipe as a 1-page printable PDF

Mindbodyness nutrition


Ingredients (serves 4)

800g mixed vegetables (carrots, cauliflower, potato, courgette), chopped

200g frozen peas 200ml yogurt

300-500ml hot vegetable stock

1 onion, finely chopped

3 cardamom pods, bashed

½ tsp ground turmeric

2 tsp coriander (cilantro)

1 clove garlic, crushed

2 tsp ground cumin

1 green chilli, deseeded and finely chopped

Thumb-sized piece ginger, finely chopped

1 tbsp vegetable oil

2 chopped tomatoes (optional)

2 tbsp ground almonds (optional)



To serve: toasted flake almonds, chopped coriander, basmati rice or naan bread



Heat the oil in a large pan. Put the onion and the dry spices into the pan and cook over a low heat for 5-6 mins until the onion is light golden.

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

Put the mixed chopped vegetables and cook for a further 5 mins. (If you are using chicken, chop it into small chunks and put it into the pan).

Add the stock and simmer for 10 mins (use 300ml if cooking the veggie version, 500ml if adding the chicken).

Add the peas and the chopped tomatoes (if using) and cook for a further 3 mins until the vegetables are tender (and the chicken is cooked through).

Remove from the heat and stir in the yogurt and ground almonds (if desired).

Serve, sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.


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