Creamy Vegetable Korma with Almonds

17 40 119
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 6
Creamy Vegetable Korma with Almonds
Health Highlights


10 almond Almonds, raw (chopped)
1/2 tsp Cardamom, ground
1 1/2 cup chopped Carrots
2 cup Cauliflower (chopped)
2 tsp Cilantro (coriander)
2 tsp Cumin
1 1/4 cup Frozen green peas
1 clove(s) Garlic (crushed)
1 tbsp minced Ginger root
2 tbsp Plain yogurt, 2% M.F.
1 1/4 cup Potato (chopped)
1 pepper(s) Red chili pepper (also chile or chilli) (chopped)
1 tbsp Sunflower oil
1/2 tsp Turmeric, ground
1 1/3 cup Vegetable stock/broth
1 medium Yellow onion (chopped)
1 medium Zucchini (chopped)


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 (zucchini summer squash, cauliflower and carrots) and cook for a further 5 mins.

Add the stock and simmer for 10 mins. Add the frozen peas and cook for 3 mins more until the vegetables are tender.

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

Nutrition Facts

Per Portion

Calories 119
Calories from fat 37
Calories from saturated fat 4.5
Total Fat 4.1 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 4.5 g
Cholesterol 0.3 mg
Sodium 208 mg
Potassium 559 mg
Total Carbohydrate 18.2 g
Dietary Fiber 5.0 g
Sugars 6.8 g
Protein 4.9 g

Dietary servings

Per Portion

Meat Alternative 0.3
Vegetables 2.7

Energy sources


Meal Type(s)