Vegetable Korma

This recipe works in combination with: Hot & Sour Vegetable Stir-fry, Spinach & Feta Tarts. This recipe features in these meal plans: East & West, Veggie Treats.

Sweet potatoes, butternut squash, green beans and peas in a delicately spiced korma.


  • 1 large sweet potato (approx 400g), peeled and chopped into 1cm cubes
  • 200g of fine trimmed green beans, halved
  • 1 butternut squash (approx 600g), peeled, deseeded and chopped into 1cm cubes
  • 1 lime
  • 400ml of coconut milk
  • 280g of basmati rice
  • 2 medium shallots (approx 60g each), finely chopped
  • 80g of frozen peas
  • 28g of fresh coriander
  • 2 tsp mustard seeds
  • 2 fresh green chillies, deseeded and finely sliced
  • 2 tsp fresh ginger, grated
  • 3 tbsp vegetable oil
  • 2 cloves of garlic, finely chopped
  • 1/2 tsp garam masala
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • Serves: 4
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 30 mins
  • Price per person: £1.78
  • Store cupboard: Cook's
  • Calories per serving: 988
  • 5-a-day per serving: 3.8
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Vegetable Korma photo

940 cooks think so


  1. Heat the oil in a large saucepan and fry the mustard seeds for 1 minute, or until they begin to pop. Add the shallot, garlic, ginger and chilli and fry on a medium heat for 4-5 minutes, or until soft. Add the cumin, turmeric and garam masala and fry for 1 minute, or until the aromas from the spices are released.
  2. Add the sweet potato and butternut squash and fry for 3 minutes, or until beginning to brown. Pour in the coconut milk, cover and simmer for 15 minutes, or until the sauce has developed a thicker consistency and the vegetables are tender.
  3. Meanwhile cook the rice according to the packet instructions to be ready at the same time as the korma.
  4. Coarsely chop three-quarters of the coriander and strip the leaves from the stems of the remaining coriander. Halve the lime lengthways - juice one half, and then cut the remaining half into 4 wedges.
  5. Add the green beans and peas to the korma and continue to simmer for 3-4 minutes, or until the green beans are tender. Stir in the lime juice and chopped coriander and season to taste with salt and pepper.
  6. Serve the korma and basmati rice garnished with the lime wedges and remaining coriander.

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