Vegetable Korma

Vegetable Korma
This creamy vegetarian korma is full of flavour; the best
thing about it is that you can add whatever vegetables
you choose, making it a real family favourite!
Nutritional information per portion (304g):
calories
fat
saturates
sugars
salt
227.2
14.2g
20%
4.3g
22%
12.8g
14%
0.2g
3%
of an adult’s guideline daily amount
Nuts
Equipment
Ingredients
Colander
Serves 4–6
Peeler
3 medium carrots
Chopping board
150g green beans
Sharp knife
1 large sweet potato
(approx. 250g)
Fork
Grater
Large saucepan with lid
Measuring spoons
Measuring jug
Stirring spoon
Can opener
Pan stand
2 medium onions
4cm piece root ginger OR
1 x 5ml spoon ginger paste
LGC292
Teaspoon
2 x 5ml spoons sunflower oil
250ml water (as required)
80g Let’s Get Cooking Korma
Paste (see the recipe on the
Club Zone area of the Let's Get
Cooking website) OR readymade Korma Paste
200ml light coconut milk (from
400ml can)
2 x 15ml spoons ground
almonds
15g toasted almonds
to serve (optional)
Handful fresh coriander
(optional)
Top Tips
• Carrots take longer to cook than sweet potatoes, so
make sure they are cut into smaller pieces and are
softening before you add the rest of the ingredients.
• Freeze the leftover coconut milk in an airtight
container for up to 1 month. Defrost and stir well
before adding to your recipe.
• If using ready-made/shop-bought curry paste, the
traffic-light analysis shown above will be different.
• If using ready-made/shop-bought curry paste,
check the jar for allergies.
Look at the Let’s Get Cooking Skills chart to see which skills you have used today.
Skills used: 1, 3, 4, 5, 6a, 7b, 8a, 8d, 9h, 12e, 12i, 16.
www.letsgetcooking.org.uk
This recipe was developed with funding from the Big Lottery Fund
Vegetable Korma
Method
1. Wash the carrots and beans.
Prepare now, eat later
2. Peel the sweet potato, carrots and onions. Chop the
sweet potato into 2cm pieces, the carrots into 1cm
pieces, and finely chop the onion.
• To freeze, cool the dish as quickly as possible
after cooking then pour into a plastic airtight
container and freeze for up to 1 month. Defrost
thoroughly and reheat until piping hot.
3. Peel the ginger and grate using the coarse side of
the grater.
4. Chop the ends off the green beans and cut into
4cm lengths.
LGC292
5. Gently heat the oil in the saucepan, add the onions,
ginger and carrots and cook for 8–10 minutes
or until the carrots begin to soften. Stir a couple
of times.
6. Add 1 quantity of korma paste (or 3–4 x 15ml
spoons of shop-bought curry paste) to the
saucepan and stir until the vegetables are
covered. Cook for 5 minutes.
7. Open the can of coconut milk and measure
out 200ml.
8. Add the sweet potatoes, coconut milk and ground
almonds to the saucepan. Add some water so
that the vegetables are just covered in liquid.
Bring to the boil, and then turn down the heat
and simmer for 10 minutes with the lid off. Stir
occasionally to prevent sticking to the pan and
add more water if required.
Something to try next time
• For a Chicken Korma, see our recipe which is
available to download from the Club Zone area
of the Let's Get Cooking website.
• Let everyone have a say as to which vegetables
you use in this recipe – that way it can be
everyone’s favourite.
• Use a vegetable stock cube if using home
made curry paste to give it a stronger flavour.
Dissolve in water and add to the curry at step 7.
9. Add the green beans and stir. Cook for a further
5 minutes or until the vegetables are soft.
10.To serve, sprinkle the toasted almonds and fresh
coriander over the curry (if using).
Look at the Let’s Get Cooking Skills chart to see which skills you have used today.
www.letsgetcooking.org.uk
This recipe was developed with funding from the Big Lottery Fund
Skills used: 1, 5, 6, 7e, 8a, 8e, 8h, 9j, 16.