Vegetable Korma

Vegetable Korma

Vegetable Korma

Prep Time
15 Minutes
Cook Time
30 Minutes
Try replacing a Friday night takeaway with this mouth-watering homemade vegetable korma. This Indian vegetarian dish is so flavoursome, you definitely won’t miss the meat. Cauliflower and potatoes are fantastic for curries as they’re great at absorbing all of the flavours, while peas add a pop of bright colour and flavour to the spicy medley. But you can also try experimenting with your favourite seasonal vegetables and legumes, such as sweet potatoes, chickpeas or butternut squash. It can be difficult to decide which spices to use for Indian vegetarian dishes, as you want to pack a punch without spoiling the subtle flavours. Luckily, our mild curry powder provides the perfect balance, with earthy coriander and cumin, nutty fenugreek, zingy ginger and sweet cinnamon bringing authentic flavour to any Indian dish. To make this vegetable korma super creamy, swirl in yogurt, milk and single cream for a velvety texture.
  • 3 tablespoons oil

  • 1 medium onion, sliced

  • 225 gram (8 ounce) potatoes, peeled and diced

  • 100 gram (4 ounce) courgettes, sliced

  • 100 gram (4 ounce) cauliflower, cut into florets

  • 50 gram (2 ounce) carrots, sliced

  • 2 tablespoons Mild Curry Powder

  • 1 tablespoons plain flour

  • 300 millilitre (1/2 pint) milk

  • 150 millilitre (1/4 pint) plain yoghurt

  • 1/2 teaspoon salt

  • 1/2 teaspoon caster sugar

  • 50 gram (2 ounce) frozen peas

  • 50 gram (2 ounce) sweetcorn

  • 25 gram (1 ounce) ground almonds

  • 1 tablespoons single cream


  • 1 Heat the oil in a large pan and fry the onion, potato, courgettes, cauliflower and carrots until slightly softened. Add the Curry Powder and flour, then cook for 1 minute, stirring.
  • 2 Blend in the milk, yoghurt, salt and sugar and bring to the boil. Cover and simmer gently for 15 minutes.
  • 3 Add the peas and sweetcorn and simmer for a further 5 minutes. At the end of cooking stir in the ground almonds and single cream.