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
READ MORE

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).

READ MORE

Moghul Vegetable Korma Top Reviews

George - 3rd June 2020

A large sweet potato is quite vague, I ordered a large sweet potato and it was far too much for the dish

Helen - 2nd June 2020

It’s a silly thing to say but this tasted just like a korma from a jar - the spices work really well together. I cooked the veg for the recommended amount of time and it could have done with a few more minutes.

Kirstie - 30th May 2020

This was delicious, I loved the sweet potato in it.

Kirstie - 30th May 2020

This was delicious, I loved the sweet potato in it.

Natasha - 24th May 2020

Really tasty and creamy loved this one

Natasha - 24th May 2020

Really tasty and creamy loved this one

Jane - 22nd May 2020

Felt it needed a bit more sauce

Georgia - 22nd May 2020

.

Anne - 20th May 2020

I adapted the recipe as I had fish to use up, so it was white fish and butternut squash korma. It was delicious. The sauce was lovely. It was easy and quick to make.

Anne - 20th May 2020

I adapted the recipe as I had fish to use up, so it was white fish and butternut squash korma. It was delicious. The sauce was lovely. It was easy and quick to make.

Josie - 17th May 2020

Unbelievably tasty, one for meat free Mondays if you don’t want to even notice there’s no meat involved!

Josie - 17th May 2020

Unbelievably tasty, one for meat free Mondays if you don’t want to even notice there’s no meat involved!

Morny - 16th May 2020

Too much sweet potato , 1/2 one is enough

Stephanie - 16th May 2020

So much nicer then the chicken, and the chicken was good too

Stephanie - 16th May 2020

So much nicer then the chicken, and the chicken was good too

John - 15th May 2020

Substituted Chicken for Butternut Quash

John - 15th May 2020

Substituted Chicken for Butternut Quash

Abby - 13th May 2020

Definitely need to cook the sweet potato a lot longer than suggested, but we loved it!

Amber-Lee - 13th May 2020

Instructions to cook the sweet potato for longer would be helpful.

Zoe - 11th July 2019

Added more veg and it was delicious. Gave it 4 because we found it quite heavy with the cream and nuts

READ MORE

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

CLAIM YOUR £3 TRIAL BOX