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14 2

Per Serving, serves 2

Vegetable Korma Curry

FG 7.5 CC 14   Main Meal, Curry, Vegetarian

Vegetable Korma Curry Celebrate #NationalCurryWeek with this tasty recipe!


  • Spray oil
  • 1/2 red onion, thinly sliced
  • 1 small aubergine, cut into chunks
  • 1 garlic clove, crushed
  • 1 tsp finely chopped fresh root ginger
  • 1 tbsp curry paste
  • 1/2 tsp turmeric
  • 100g cherry tomatoes, halved
  • 200g new potatoes, halved
  • 85ml water
  • 1 x 200ml can reduced-fat coconut milk
  • 85g thin green beans, trimmed and halved
  • 1 courgette, cut into chunks
  • 150g plain boiled rice (cooked weight)
  • Red onion chutney
  • 1/2 red onion, finely chopped
  • 1 tsp garam masala
  • small bunch fresh coriander, chopped
  • juice of 1 lime


  1. Spray a deep frying pan lightly with oil and place over a medium heat. Add the red onion, aubergine, garlic and ginger, and cook for about 5 minutes, stirring occasionally, until softened.
  2. Stir in the curry paste and turmeric, and then add the tomatoes and potatoes. Pour in the water and coconut milk, then reduce the heat to a bare simmer, cover the pan and cook for 15 minutes, until the vegetables are tender and the liquid has reduced a little. Add the green beans and courgette 5 minutes before the end.
  3. While the korma is cooking away, make the chutney. Mix all of the ingredients together and transfer to a small serving bowl.
  4. Serve the korma with some plain boiled rice with the chutney on the side.