Wintery Veg Korma

Ingredients

• 100 gground almonds
• 3 cm piecefresh ginger, peeled and sliced
• 2 large clovesgarlic, peeled
• 2fresh chillies, seeded and chopped
• 1 tsp (5 ml)ground cumin
• 2 Tbsp (30 ml)butter
• 1 mediumonion, chopped
• 1/2 tsp (2.5 ml)turmeric
• 4cardamom pods, crushed
• 4whole cloves
• 1 quillcinnamon
• 1 tsp (5 ml)coriander seeds
• 500 gbutternut squash and sweet potato cubes
• 1 x 400 g canchickpeas, rinsed and drained
• 1 cup (250 ml)Bulgarian yoghurt
• to tastesalt and milled black pepper
• 3 Tbsp (45 ml)freshly chopped coriander leaves

Instructions

1. 1

   Blend the paste

   Put the almonds, ginger, garlic, chillies and cumin in a blender with 1 cup (250 ml) cold water. Blend until smooth and paste-like.

2. 2

   Fry and combine

   Melt the butter in a large frying pan and cook the onion until soft. Add the turmeric, cardamom, cloves, cinnamon and coriander seeds, then fry for about 1 minute. Stir in the almond paste and vegetables and bring to the boil. If the mixture looks too dry, add another ½ cup (125 ml) water.

3. 3

   Simmer and finish

   Simmer for about 20 minutes, or until the butternut squash and sweet potato are tender. Add the chickpeas and yoghurt and heat through for 3–5 minutes. Season to taste and stir in the coriander. Serve with poppadoms or rice and raita.

What is vegetable korma?

Korma is a South Asian curry style known for a gently spiced, rich sauce; versions vary across regions and households. This meat-free take uses ground almonds and yoghurt to make a creamy base for winter vegetables and chickpeas.

The blended almond paste gives the sauce body, while whole spices lend fragrance as the vegetables simmer. Chickpeas make the dish more substantial and are added near the end so they only need warming through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 14g protein, 48g carbs, 22g fat.

The sweet potato, butternut squash and chickpeas provide most of the carbohydrates, while chickpeas, almonds and yoghurt contribute protein. Ground almonds and butter account for much of the fat. Serve with a generous portion of vegetables or a modest amount of rice to balance the plate.

Building the almond paste

Blend evenly: the almonds, ginger, garlic, chillies and cumin should form a fairly smooth paste with the cold water. Scrape down the blender if needed so there are no large pieces of ginger or garlic.

Chilli heat: seeding the chillies keeps their flavour while reducing some of their sharpness. For a milder curry, use fewer chillies.

Blooming the spices

Soft onion: cook it in the butter until tender before adding the spices, so it forms a sweet base for the sauce.

Brief frying: give the whole spices and turmeric about 1 minute in the pan. Keep them moving and avoid letting them catch, which can make their flavour harsh.

Getting the vegetables tender

Even cubes: cut the butternut squash and sweet potato into similarly sized pieces so they cook at a similar pace. The recipe gives about 20 minutes of simmering, but tenderness is the best cue.

Sauce consistency: the almond paste should coat the vegetables rather than stick thickly to the pan. Add the specified extra 125 ml water if it seems too dry.

Finishing with yoghurt

Gentle heating: add the yoghurt after the vegetables are tender, then warm the curry through for 3–5 minutes. Avoid a vigorous boil at this point, which may make the yoghurt split.

Fresh coriander: stir it in after seasoning to keep its flavour bright. Taste the sauce before serving and adjust the salt and black pepper.

What to serve with korma

Rice makes an easy base for soaking up the sauce, while poppadoms add a crisp contrast. Raita is also suggested as a cool accompaniment.

For a fuller spread, serve the korma with one of these sides rather than adding several at once; the chickpeas and vegetables already make it a hearty main.

Recipe notes & tips

• Cut the squash and sweet potato into similar-sized cubes for more even cooking.
• Blend the paste until smooth so the sauce has an even texture.
• Stir the spices as they fry and keep the heat moderate to stop them catching.
• Check the vegetables with a fork before adding the chickpeas and yoghurt.
• Warm the yoghurt gently rather than letting the finished curry boil hard.
• Add the coriander just before serving for a fresh finish.

Variations

• Use korma paste: replace the homemade spice-and-almond paste with shop-bought korma paste.
• Try lamb: use stewing lamb or lamb goulash and simmer for 45 minutes, or until tender.
• Try chicken: use cubed chicken and simmer for about 30 minutes.
• Try prawns: use peeled, deveined prawns and simmer for about 8 minutes.
• Adjust the chilli: use fewer fresh chillies for a milder curry.

Common mistakes to avoid

• Uneven cubes: pieces cook at different rates; cut the vegetables to a similar size.
• Dry sauce: the paste can become too thick as it cooks; add the suggested 125 ml water if needed.
• Scorched spices: high heat can make them bitter; fry them for about 1 minute while stirring.
• Hard vegetables: adding chickpeas too soon will not soften the squash; simmer until the vegetables are tender first.
• Boiling the yoghurt: vigorous heat can make it split; warm it through gently for 3–5 minutes.

How to store

Cool leftovers promptly, transfer them to a covered container and refrigerate for up to 3 days. Reheat gently in a pan until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions