Wintry veg Korma

Recipe from: August 2012
vegetable korma curry recipe

Ingredients 16
Servings 1
Minutes 00:15


Serving Change
  • 100
    ground almonds
  • 3
    piece fresh ginger, peeled and sliced
  • 2
    large cloves garlic, peeled
  • 2
    chillies, seeded and chopped
  • 2
    ground cumin
  • 2
    (30 ml) butter
  • 1
    medium onion, chopped
  • 1/2
    (3 ml) ground turmeric
  • 4
    cardamom pods, crushed
  • 4
  • 1
    quill of cinnamon
  • 5
    coriander seeds
  • 500
    butternut and sweet potato cubes
  • 1
    chickpeas, rinsed and drained
  • 250
    Bulgarian yoghurt
  • 45
    freshly chopped coriander leaves


Place almonds, ginger, garlic, chillies and cumin in a blender with 1 cup of cold water and blitz into a paste.
Heat the butter in large frying pan and sauté the onions until soft.
Add turmeric, cardamom, cloves, and cinnamon, fry for ± 1 minute.
Add the almond paste and vegetables and bring to the boil. Add another ½ cup of water if too dry.
Simmer for ± 20 minutes or until the Butternut and sweet potatoes are tender.
Add the chickpeas and yoghurt and allow to heat through for 3-5 minutes.
Season to taste.
Stir in some chopped coriander.
Serve with fried poppadoms or rice and raita.

TIP: replace veg with:
Stewing lamb (or lamb goulash): simmer for 45 minutes (or until tender).
Chicken:  cubed and simmer for +- 30 minutes
Prawns: shells removed and deveined and simmer for +- 8 minutes.

Another tip:
You can also buy Korma paste instead of preparing your own!



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