Vegetable Korma


  • 2 ½ Tbsp (chicken) Korma Spice Blend
  • 2 Tbsp vegetable oil.
  • 2 Tbsp ghee or butter
  • 1 large onion [diced]
  • Chili [to taste if required]
  • 1 cup vegetable stock.
  • 1 tsp Salt
  • 1 cup natural yoghurt
  • 2 medium potatoes [cubed]
  • 2 medium carrots [diced]
  • ¾ cup pumpkin or sweet potato [cubed]
  • 1 cup cauliflower florets
  • ¾ cup green beans



to prepare Vegetable Korma

[1] Fry onion in ghee until translucent. Add Chili [if required] and stir well. Add 2 ½ Tbsp of (chicken) Korma spice blend, cook one minute stirring continuously.

[2] Stir in stock and salt. Bring the heat back to the pan then gradually add the yoghurt.

[3] Add carrots and potatoes to the pan first and stew for 3 minutes. Add the remaining vegetables ensuring there is sufficient liquid in the pan to just cover the vegetables. Simmer while stirring regularly until the sauce reduces and vegetables are cooked [approximately 12 minutes].

Serves 2-3


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