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Coconut veg korma recipe


This is a lovely, simple coconut korma with a rich, well‐seasoned sauce. This dish isn’t spicy, but the potato and pea combo makes it hearty. It’s good with brown basmati rice or short‐grain brown rice, and is also great served with toasted pitta breads drizzled with a little oil and a pinch of salt and cut up into soldiers.

Preparation time: 10 minutes

Cooking time: 40 minutes


Serves: 4 people

  • 0.5 tsp Black Pepper
  • 1 tin Chickpeas
    (400g) drained and rinsed
  • 1 tin Coconut Milk
  • 250 g Frozen Peas
  • 3 cloves Garlic
    finely chopped
  • 100 g Green Beans
    or mangetout, trimmed and cut in half
  • 2 tsp Ground Coriander
  • 2 tsp Ground Cumin
  • 1 tbsp Honey
    or agave syrup
  • 1 - Leek
    cut into bite-sized pieces
  • 1 - Lemon
    juice only
  • 1 - Onion
    finely chopped
  • 1 - Red Chilli
    deseeded and finely chopped
  • 2 tsp Salt
  • 3 tbsp Soy Sauce
    or tamari
  • 1 - SuperValu Courgette
    cut into bite-sized pieces
  • 1 bunch SuperValu Fresh Coriander
  • 1 stick SuperValu Fresh Ginger
    (1.5 cm) peeled and finely chopped
  • 4 tsp SuperValu Medium Hot Curry Powder
  • 2 tbsp SuperValu Oil
  • 750 g SuperValu Potatoes
    cut into bite-sized pieces
  • 1 medium SuperValu Tomato
    finely diced
  • 1 tsp Turmeric


  1. Heat the oil in a large family‐sized pan over a high heat for 2 minutes, then reduce the heat to low and add the onion and tomato. Stir regularly, keeping the lid on, and cook gently for 10 minutes. Check regularly, adding a little water if the onions start to stick to the bottom of the pan.
  2. Add the garlic, chilli and ginger and continue cooking for a further 5 minutes. Add the coconut milk, lemon juice, tamari, agave syrup, spices, salt and pepper and cook for another 3 minutes, stirring regularly. 
  3. Add the potatoes, chickpeas, courgette and leek to the pan. Turn the heat up high and bring to the boil, then reduce the heat and leave to simmer over a low heat for about 15 minutes.
  4. Add the thawed peas and the green beans and simmer for 5 minutes. Check that the potatoes are cooked through before serving.
  5. Finely chop the fresh coriander, stalks and all, and add just before serving.

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