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Vegetable Korma
Vegetable Korma is a modern British recipe for a classic mild and creamy vegetarian curry of potatoes, carrots and parsnips in a curried creme fraîche and tomato base. The full recipe is presented here and I hope you enjoy this classic British version of: Vegetable Korma.
prep time
15 minutes
cook time
40 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesVegetable RecipesBean RecipesBritish Recipes
This is a vegetarian version of the classic mild and creamy korma curry.
Ingredients:
125g carrots, thickly sliced
125g potatoes, peeled weight, cut into bite-sized pieces
125g parsnips, peeled weight, cut into bite-sized pieces
1 large onion, chopped
1 tbsp sunflower oil
200g
korma curry paste
400g tin chopped tomatoes
100g frozen peas
100g fine green beans, trimmed and cut in half
400g tin chickpeas, drained and rinsed
1 tbsp cornflour (cornstarch), mixed to a smooth slurry with 2 tbsp water
75ml crème fraîche
Naan Breads, to serve
Lime wedges, to serve
Method:
Combine the carrots, potatoes and parsnips in a saucepan, cover with cold water and bring to a boil. Reduce to a simmer and cook for 5 minutes. Drain and set aside.
Clean the saucepan, place back over the heat and when hot add the oil. Add the onion, reduce the heat to low and continue cooking until the onion is soft and translucent but not coloured. Stir in the curry paste and continue cooking for 30 seconds.
Now stir in the cooked carrots, potatoes and parsnips. Stir everything to ensure all the ingredients are coated in the curry. Add the tomatoes and 100ml water then bring the ingredients to a simmer. Cover and continue cooking for 15-20 monutes.
At this point add the peas and beans then bring the ingredients to a boil. Reduce to a simmer and continue cooking for 6 minutes until the beans are just tender.
Add the chickpeas then stir in the cornflour slurry. Return to a simmer and cook for 2 minutes before stirring through the crème fraîche. Allow everything to warm through for a few minutes then serve, accompanied by naan breads and lime wedges.
