Often thought of as a bland dish for unadventurous diners, the Korma actually has a history as rich as its sauce. It was once a noble dish of high status that graced the banquet tables of the Moghul imperial court. While the curry houses of the UK have spun this dish into a delectably sweet coconutty curry, we’re taking it back to its sophisticated royal roots and letting the warm spices and almond flavours shine through.

Cook our delicious Moghul Vegetable Korma in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Moghul Vegetable Korma. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Korma Curry Paste pot, a Coconut & Garlic Puree pot and a Korma Spice Garnish pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Moghul Vegetable Korma in just 25 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Korma Curry Paste
  • Coconut & Garlic Puree
  • Korma Spice Garnish

Your shopping list for 2 servings:

  • 120g Basmati rice
  • 1 onion
  • 1 large sweet potato
  • 1 Red Pepper
  • 100g frozen peas
  • 15g ground almonds
  • 100ml single cream
  • toasted flaked almonds (optional)
  • 1 lemon (optional)
  • 1tsp brown sugar

Our 25 minute recipe

  1. Get the rice and the onions on

    Cook the rice according to packet instructions and keep warm. (If you want to make yellow rice, as pictured, add a pinch of turmeric into the cooking water, if you have some handy).

    Heat 1-2 tbsps oil in a pan over a medium heat. Add the onions and fry for 6-8 mins, or until golden.

  2. Cook the veg in the spices

    Add the KORMA CURRY PASTE to the onions along with 1 tbsp water and fry for 1 min.

    Add the sweet potato and red pepper pieces and fry for 3 mins.

    Add the COCONUT & GARLIC PUREE and a splash of water to the veg and fry for 1 min.

    Add 150ml water and stir it in to fully incorporate it into a sauce. Cook for around 3 mins.

  3. Add the almonds and cream

    Turn the heat down to medium-low and then add the ground almonds and 1 tsp brown sugar and stir.

    Add the frozen peas.

    Gently pour in the cream and bring the heat to a gentle simmer for 2 mins.

    Stir in the KORMA SPICE GARNISH and continue to cook on a medium-low heat for 2-3 more mins, or until the vegetables are tender. If the sauce gets too think just stir in 50ml more water to loosen it a little

  4. Serve

    Serve the Korma over rice with some flaked almonds on top and a squeeze of lemon (if using).


Moghul Vegetable Korma Reviews

BASED ON 31 reviews


Claim your £3 trial box containing 4 recipe kits, including Moghul Vegetable Korma