Creamy Vegetable Korma

Name: Creamy Vegetable Korma
Prep time: 10 min
Cook time: 30 min
Yield: 4

This delicious seasonal Vegetable Korma is the ideal dish for a family dinner, not to mention it offers some tasty leftovers!

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)

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.

The Quality Mark & You

Learn More

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.