Vegetable korma curry served with whole wheat naan bread


Looking for a vegetarian dish to serve at a dinner party? Well, this vegetable korma will make everybody happy, even the meat eaters.


  1. Heat a saucepan on medium heat and add the sunflower oil. Add the onion, garlic and ginger. Cook for about 3 minutes.
  2. Add the cashew nuts, chili, masala, cinnamon, cardamom, garam masala, turmeric and ground coriander. Cook whilst stirring for another minute.
  3. Add the chopped tomatoes, coconut milk, yoghurt, honey and water. Place lid on saucepan and let simmer for about 15 minutes.
  4. Remove saucepan from the heat and let it cool for a short while. Blend the sauce with a stick blender until very smooth (you can do this in the saucepan).
  5. Place the saucepan back on low heat, add the vegetables (sweet potato, cauliflower and beans) and sultanas. Cook until the vegetables are soft – about 15 minutes. Add a little water if necessary.
  6. Add salt and pepper for seasoning.
  7. Serve with naan bread, fresh coriander and toasted coconut flakes.


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