Vegetable korma recipe



Recipe for vegetable korma in our easy vegetarian recipes collection.

Recipe ingredients

  • 4 tablespoons butter
  • 2 onions, sliced
  • 2 garlic cloves, crushed
  • 1 inch piece of fresh root ginger, grated
  • 1 teaspoon ground cumin
  • 1 tablespoon ground coriander
  • 6 cardamom pods
  • 2 inch cinnamon stick
  • 1 teaspoon ground turmeric
  • 1 fresh red chilli, seeded and finely chopped
  • 1 potato, peeled and cut into 1 inch cubes
  • 1 small aubergine, chopped
  • 4 ounces mushrooms, thickly sliced
  • 1 cup french beans, cut into 1 inch lengths
  • 4 tablespoons natural yogurt
  • l/3 cup double cream
  • 1 teaspoon garam masala
  • Salt and freshly ground black pepper
  • Sprigs of fresh coriander, to garnish
  • Poppadums, to serve

How to make vegetable korma

  • Melt the butter in a heavy based saucepan.
  • Add the onions and cook for 5 minutes, until soft.
  • Add the garlic and ginger and cook for 2 minutes.
  • Stir in the cumin, coriander, cardamoms, cinnamon stick, turmeric and chilli.
  • Cook, stirring, for 30 seconds.
  • Add the potato, aubergine and mushrooms and about 1/4 cup water.
  • Cover the pan, bring to the boil, then lower the heat and simmer for 15 minutes.
  • Add the beans and cook, uncovered, for 5 minutes.
  • With a slotted spoon, remove the vegetables to a warmed serving dish and keep hot.
  • Allow the cooking liquid to bubble up until it reduces a little.
  • Season with salt and pepper, then stir in the yogurt, cream and garam masala.
  • Pour the sauce over the vegetables and garnish with coriander.
  • Serve with poppadums.

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