Vegetable korma recipes
Our top 3 of 5 Vegetable korma recipes
- Vegetable Korma
- Chickpea,Spinach & Cashew Nut Korma
- My Mushroom Korma
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- 3 tbsp. olive oil
- 0.5 tsp. mustard seeds
- 1 small onion (chopped)
- 0.5 green chilli (chopped)
- 1 garlic clove (chopped)
- 2.5 cm piece fresh ginger (peeled and grated)
- 0.5 tsp. garam masala
- 0.5 tsp. Cumin Powder
- 0.5 tsp. coriander powder
- 60g carrots (peeled and sliced)
- 100g fine green beans (trimmed and chopped)
- 200g Birds Eye Peas (frozen)
- 55-80g potatoes (peeled, parboiled and chopped)
- 1 tbsp. creamed coconut
- 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 carrots, then, 2 minutes later, the beans. After another 2 minutes add the peas
- 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
- 200g basmati rice
- 0.5 tsp. salt
- 5 curry leaves
- 1 cinnamon stick
- 0.5 tsp. saffron
- 1 onion
- 1 can chickpea
- 1 tbsp. korma curry paste
- 200 ml reduced fat coconut milk
- 200g spinach
- 90g plain cashew nuts
- 1. Put basmati rice, pinch of salt, curry leaves, cinnamon stick and a pinch of saffron in a pan and cover with enough water to come 1cm over the top of the rice. Bring to the boil and simmer, covered, for 8mins. Remove from heat and leave covered until the korma is ready.
- 2. Put onion, finely chopped, in a large, deep, non stick frying pan with the chickpea liquid from tin and bring to the boil. Lower the heat, cover, and simmer for 5mins. Remove the lid and gently cook for 2 to 3mins or until all the water has evaporated.
- 3. Add korma curry paste and cook for 1 to 2mins to release the flavours. Stir in coconut milk and bring to a simmer. Add the chickpeas, spinach and cashew nuts and simmer for 5-10mins, uncovered, to heat through, wilt the spinach, combine the flavours and thicken the sauce. Season to taste.
- 4. Remove the cinnamon stick from the rice and fork through before serving with the curry.
Also great with other mixed vegetables like cauliflower,courgettes,potatoes,green beans,carrots,& spinach.
- 2 tbsps canola oil
- 1 onion diced
- 1 tsp grated fresh ginger
- 2 tsps grated fresh garlic
- 1tsp chilli flakes
- 1tsp ground turmeric
- 2 tsps ground cummin
- 1 tsp ground corriander
- 1 can chopped tomatoes
- 500 gms mushrooms(button)
- 3 tbsps creme fraiche
- few sprigs fresh corriander leaves
- to taste sea salt & pepper
- a pinch sugar
- Warm the oil in a saucepan, fry the onion until soft & browned.
- Add the ginger, garlic, mushrooms & saute for a few mins.
- Add spices,sugar & tomatoes,& cover the pan & cook for 8-10 mins.
- Stir in the creme fraiche , fresh corriander, salt , pepper & serve hot with naan bread.