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Vegetable Korma


Recipe Info

  • Servings : 4
  • Cook Time : 25m
  • Ready In : 25m

This is a rich and warming vegetarian dish, perfect for midweek meals. Simply add chicken for a meaty flavour.


  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 3 cardamom pods, bashed
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1⁄2 tsp ground turmeric
  • 1 green chilli, finely chopped
  • 1 garlic clove, crushed
  • thumb-size piece ginger, finely chopped
  • 800g mixed vegetables, such as carrots, cauliflower, potato and baby marrow, chopped
  • 300ml hot vegetable stock
  • 200g frozen peas
  • 200ml plain yoghurt


Step 1

Heat the oil in a large pan. Cook the onion with the dry spices over a low heat for 5-6 minutes until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 minute, then throw in the mixed vegetables and cook for a further 5 minutes.

Step 2

Add the stock and simmer for 10 minutes. Add the peas and cook for 3 minutes more until the vegetables are tender.

Step 3

Remove from the heat and stir through the yoghurt. Serve with basmati rice or naan bread on the side.

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