Vegetable Korma Recipe

Name: Vegetable Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 tablespoons vegetable oil; 1 red onion, cut into wedges; 2 carrots, peeled and thickly sliced; 1 cauliflower, broken into florets; 1 green chili pepper, deseeded and chopped; 2 garlic cloves, crushed; 1 tablespoon ginger, grated; 1 teaspoon ground cumin; ¼ teaspoon ground coriander; 1 teaspoon garam masala; ⅔ cup vegetable stock; 1 teaspoon salt; 3 ounces frozen peas; 6 tablespoons natural yoghurt

Servings: persons

2 tablespoons vegetable oil
1 red onion, cut into wedges
2 carrots, peeled and thickly sliced
1 cauliflower, broken into florets
1 green chili pepper, deseeded and chopped
2 garlic cloves, crushed
1 tablespoon ginger, grated
1 teaspoon ground cumin
¼ teaspoon ground coriander
1 teaspoon garam masala
⅔ cup vegetable stock
1 teaspoon salt
3 ounces frozen peas
6 tablespoons natural yoghurt

1
Heat the oil in a frying pan over a medium heat and add the onion.
2
Cook for 34 minutes, until beginning to soften.
3
Add the carrots, cauliflower, chili, garlic, ginger and spices, and cook for 3 minutes further.
4
Pour in the stock, cover and cook for 67 minutes until almost tender.
5
Add the peas and cook for a further 23 minutes until all the vegetables are tender.
6
Take off the heat and stir in the yoghurt until it has thickened.
7
Serve with white rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 red onion, cut into wedges, 2 carrots, peeled and thickly sliced, 1 cauliflower, broken into florets, and more.

Yes, Vegetable Korma falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Korma

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