Vegetable Korma

Vegetable korma
20 mins
preparation
20 mins
cooking
Intermediate
4
Servings

Vegetable Korma Recipe

Healthy and delicious; this creamy veggie curry is packed with vegetables and spices, and is perfect for adding some colour to your diet. This dish can be easily adapted for meat eaters too by adding some chicken, and don’t forget to serve plenty of naan bread to mop up the flavoursome sauce! Trust us when we say, you won’t want to waste a morsel…

Our method

  1. Heat the oil in a pan on a medium heat setting.
  2. To check that the oil is hot enough, sprinkle in a few mustard seeds. If they pop, the oil is ready. Add the remainder of the mustard seeds and the onion.
  3. Fry for a couple of minutes, then add the chilli, garlic and ginger and fry for 1 minute.
  4. Add the garam masala, salt, cumin and coriander and fry for a further minute.
  5. Add the country mixed vegetables, then, 2 minutes later, the beans. Refer to pack cooking instructions to cook the country mixed vegetables.
  6. Stir fry for another minute and finally add the potatoes. Stir for a further minute.
  7. Mix in the coconut and 300 ml of hot water. Cover with a lid and simmer on a very low heat for about 5 minutes or until the sauce is fairly thick. The korma should be medium brown in colour.

Tip!

  • You can add Birds Eye Peas to any curry for extra colour and flavour.

Ingredients

Birds Eye product(s) needed for this recipe

Ingredients List

260 
g
 
Country Mixed Vegetables
1 
clove
 
fresh Garlic (chopped)
100 
g
 
Fine green beans (trimmed and chopped)
1 
small Onion (chopped)
1 
tablespoon
 
Creamed coconut
1/4 
teaspoon
 
Mustard seeds
1/2 
Green chilli (chopped)
1/4 
teaspoon Cumin powder
3 
tablespoons
 
Oil
55g - 80g 
Potatoes (peeled, parboiled and chopped)
pinch 
Garam masala
2.5 
cm piece fresh Ginger (peeled and grated)
pinch 
Coriander powder
Salt (to taste)

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