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Creamy Veggie Korma

28 November 2016


  • 1 tbsp vegetable oil
  • onion , finely chopped
  • 3 cardamom pods, bashed
  • 2 tsp each Nature's Table ground cumin and coriander
  • ½ tsp Nature's Table 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
  • 200g frozen peas
  • 200ml yogurt
  • 2 tbsp Nature's Table ground almonds 


  1. 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.

  2.  Add the stock and simmer for 10 mins cooking for 3 mins more until the veg are tender and .

  3. Remove from the heat and stir through the yogurt and ground almonds. Serve sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.


Posted: 28/11/2016 14:07:14 by Katie Smith

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