Vegetable Korma is one of those staple dishes you need to know how to make. It’s delicious and so easy to whip together in a hurry after a long day. It takes between 30-40 mins but cooks itself. It’s bursting with traditional flavours and serves 4 so it’ll keep the whole family happy.


1 onion
3 decent-size cloves of garlic
½ thumb size piece of fresh ginger
1 fresh chilli
1 medium tomato
750g sweet potatoes
100g green beans/sugarsnaps
250g frozen peas
1 large leek (400g)
2 tbsp oil
1 x 400ml tin of coconut milk
400 ml water
3 tbsp tamari/ soy sauce
Juice of a lemon
1 tbsp honey
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
4 tsp medium curry powder
2 tsp salt
1⁄2 tsp freshly ground black pepper
1 x 400g tin of butterbeans
Bunch of fresh coriander


  • Add 2 tbsp oil to a large saucepan
  • Chop red onion, tomato and add to the pan
  • Add the chopped garlic, chili and grated ginger to the pan and cook for approx 5 minutes
  • Prep the sweet potato and leeks including the leafy bits (don’t forget to stir the mixture in the pan!)
  • Add the turmeric, curry powder, ground cumin, black pepper and ground coriander to the pan
  • Add 1 tin of coconut milk, 400 ml of water, the juice of 1 lemon, 2 tsp salt, 3 tbsp tamari (or soy sauce) and 1 tbsp of liquid sweetener
  • Add the beans, sweet potato and leeks and stew for approx 20 minutes or until the sweet potatoes are cooked
  • Add peas (save a few to garnish!), sugar snap peas to the mixture and serve with a smile!

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