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

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Serves: 4 people

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  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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