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Vegetable Korma

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50g/2oz/ cup butter
2 onions, sliced
2 garlic cloves, crushed
2.5cm/1in piece fresh root ginger, grated
5ml/1 tsp ground cumin
15ml/1 tbsp ground coriander
6 cardamom pods
5cm/2in piece of cinnamon stick
5ml/1 tsp ground turmeric
1 fresh red chilli, seeded and finely chopped
1 potato, peeled and cut into 2.5cm/1in cubes
1 small aubergine (eggplant), chopped
115g/4oz/1 cups mushrooms, thickly sliced
175ml/6fl oz/ cup water
115g/4oz/1 cup green beans, cut into 2.5cm/1in lengths
60ml/4 tbsp natural (plain) yogurt
150ml/ pint/⅔ cup double (heavy) cream
5ml/1 tsp garam masala
Salt and ground black pepper
Fresh coriander (cilantro) sprigs, to garnish
Boiled rice and poppadums, to serve


Serves: 4


1. Melt the butter in a heavy pan. Add the onions and cook for 5 minutes until soft. Add the garlic and ginger and cook for 2 minutes, then stir in the cumin, coriander, cardamom pods, cinnamon stick, turmeric and finely chopped chilli. Cook, stirring constantly, for 30 seconds.

2. Add the potato cubes, aubergine and mushrooms and the 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.

3. Increase the heat and allow the cooking liquid to bubble up until it has reduced 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 fresh coriander. Serve with boiled rice and crisp poppadums.

Energy 363Kcal/1499kj; Protein 4.8g; Carbohydrate 16.6g, of which sugars 8.2g; Fat 31.3g, of which saturates 19.2g; Cholesterol 78mg; Calcium 88mg; Fibre 3.7g; Sodium 104mg

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