Project Description

Hier geht’s zur deutschen Version

The korma, the main challenger to the jalfrezi’s vegetable curry throne, takes a different approach to that of its rival: doing away with heat in favour of creamy texture, the korma dispels the myth that curries have to be spicy. Korma can be found in any UK Indian restaurant, but unlike some of the other curries on the menu, it does have its origins in ‘authentic’ Indian and Pakistani cuisine. With my korma, I’ve aimed for something in between the curry house favourite and the dish on which it is based.

The creaminess in kormas can come from either coconut milk or yoghurt and, unlike most restaurants, I’ve opted for yoghurt mixed with some cream. This is largely because I wanted the korma to be distinctively different from other curries I make with coconut milk, for example the tofu pasanda. The cardamom ensures it retains plenty of exotic flavour, and the cashew nuts and ground almonds are also pretty central to the character of my korma, suggesting the dish’s decadent beginnings as a dish served in Mughul palaces.

Serves four with rice or naan. 60 minutes.

You’ll need:

  • 400g potatoes (4-5 medium sized)
  • 1 carrot
  • 1 courgette
  • 200g green beans
  • 2t salt (1t for boiling the vegetables, 1t for the curry itself)
  • 1T vegetable oil
  • 1 onion
  • 2t ground cumin
  • ½t ground cardamom  
  • ½t ground turmeric
  • 1 green chilli
  • 2 garlic cloves
  • Large thumb-sized piece of ginger
  • 300ml hot vegetable stock
  • 200g frozen peas
  • 100g cashew nuts
  • 200ml plain soy yogurt
  • 100ml soy cream
  • 2T ground almonds
  • 1½t sugar
  • 2t ground coriander


    1. Cut the potatoes (400g), carrot, courgette and green beans (200g) into bite sized pieces. Pre-cook these vegetables by bringing 2 litres of water to the boil, adding 1t salt, and boiling the potato for 10 minutes, the carrot for 6 minutes, and the courgette and green beans for 3 minutes. Remove them from the heat immediately and pour cold water over them until they completely stop cooking.
    2. Chop the onion and heat the oil (1T) in a large pan. Cook the onion with the cumin (2t), turmeric (½t) and cardamom (½t) over a low heat for 5 minutes whilst you chop the green chilli and mince the garlic (2 cloves) and ginger (1 large thumb sized piece). Add these ingredients and cook for 1 minute, then add the vegetables and cook for a further 5 minutes.
    3. Add the stock (300ml) and simmer for 10 minutes. Meanwhile, toast the cashew nuts (100g) in a small pan over medium heat, turning frequently. Mix the yoghurt (200ml), cream (100ml), ground almonds (2T) and sugar (1½t) in a jug. Add the peas (200g) and cook for 3 further minutes.
    4. Remove from the heat and stir in the yogurt mixture and cashew nuts. Serve sprinkled with the coriander (2t).