Name: Creamy veggie korma recipe by Komal Gandhi at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Ingredients: 1 tbsp vegetable oil 1 onion , finely chopped 3 cardamom pods, bashed 2 tsp each ground cumin and coriander ½ tsp ground turmeric; 1 green chilli, deseeded (if desired) and finely chopped 1 garlic clove, crushed thumb-size piece ginger , finely chopped; 800g mixed vegetable, such as carrots, cauliflower, potato and courgette, chopped 300-500ml hot vegetable stock

ABOUT Creamy veggie korma RECIPE

my own fusion recipe Creamy and healthy - a winning combination for this curry,

Ingredients Serving: 3

1 tbsp vegetable oil 1 onion , finely chopped 3 cardamom pods, bashed 2 tsp each ground cumin and coriander ½ tsp ground turmeric
1 green chilli, deseeded (if desired) and finely chopped 1 garlic clove, crushed thumb-size piece ginger , finely chopped
800g mixed vegetable, such as carrots, cauliflower, potato and courgette, chopped 300-500ml hot vegetable stock

Instructions

Heat the oil in a large pan. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 min, then throw in the mixed vegetables and cook for a further 5 mins
Add the stock, dividing between the pans appropriately, and simmer for 10 mins
Remove from the heat and stir through the yogurt and ground almonds, if using. Serve sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.

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