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Bookmark Recipe

Creamy Vegetable Korma

Everyone loves a good curry, and any leftovers are lovely put into wraps with some salad and a drizzle of cucumber raita (for lunch. It is a winning combination and can easily be adapted to suit all the family if you want to add some meat.

4 people
30 min

Ingredients

  • 2 tablesp. sunflower oil

    1 onion, finely chopped

    1 red chilli, seeded and thinly sliced(optional)

    2 garlic cloves, crushed

    2.5cm piece root ginger, peeled and finely grated

    1 tablesp. mild curry powder or paste

    1 teasp. cumin seeds

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

    300ml hot vegetable stock

    200ml natural yoghurt

    2 tablesp. ground almonds 

    sea salt and freshly ground black pepper

    toasted flaked almonds, sliced scallions, fresh coriander leaves, basmati rice, wraps, to serve (optional)

Main

  • 2 tablesp. sunflower oil

    1 onion, finely chopped

    1 red chilli, seeded and thinly sliced(optional)

    2 garlic cloves, crushed

    2.5cm piece root ginger, peeled and finely grated

    1 tablesp. mild curry powder or paste

    1 teasp. cumin seeds

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

    300ml hot vegetable stock

    200ml natural yoghurt

    2 tablesp. ground almonds 

    sea salt and freshly ground black pepper

    toasted flaked almonds, sliced scallions, fresh coriander leaves, basmati rice, wraps, to serve (optional)

Method

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Heat the oil in a large saute pan over a medium heat and saute the onion for 6–8 minutes, until lightly golden. Add the chilli, if using with the garlic and ginger and saute for 1 minute.

Stir in the curry powder or paste with the cumin seeds and then stir in the vegetables. Season generously, then cook for 5 minutes, stirring. 

Pour in the stock, stirring to combine, then cover and simmer for 10-12 minutes or until all the vegetables are tender. Remove from the heat and stir through the yoghurt and ground almonds. Garnish with the almonds, scallions and coriander and serve in bowls with basmati rice and wraps on the side, if liked.

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Method

Copy Text

Heat the oil in a large saute pan over a medium heat and saute the onion for 6–8 minutes, until lightly golden. Add the chilli, if using with the garlic and ginger and saute for 1 minute.

Stir in the curry powder or paste with the cumin seeds and then stir in the vegetables. Season generously, then cook for 5 minutes, stirring. 

Pour in the stock, stirring to combine, then cover and simmer for 10-12 minutes or until all the vegetables are tender. Remove from the heat and stir through the yoghurt and ground almonds. Garnish with the almonds, scallions and coriander and serve in bowls with basmati rice and wraps on the side, if liked.