Vegetarian Korma recipe

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This is my version of the popular Indian dish Chicken Korma. It’s a mild, creamy curry, flavoured with a blend of subtle, fragrant spices such as cinnamon, coriander and cardamom. The yogurt and coconut adds a great creaminess to the sauce. I’ve not cooked this dish as many times as other more spicy curries but as my children get older they are starting to be slightly more adventurous with their food tastes. I am now pleased to say that Quorn Chicken Korma is their new favourite dish .

Quorn Korma

I love the addition of Kashmiri powder, It’s mildly hot and adds a red colour to foods. The great cooks of the Kashmir region make their own spice blend pastes which they then dry into small discs and seeing as Kashmiri chillies are hard to come by, even in India, it makes using it even more of an event.


Serves 4-6




Freezing ahead

Quorn Chicken Korma┬ácan be frozen, just after fresh cooking… for up to one month.

Once defrosted in the fridge it can be kept for 24 hours.

When cooking give the Quorn Korma a good stir through the reheating.


Ingredients for Korma paste

200g coconut milk or creamed coconut

50g cashews, roughly chopped

1 tsp coriander seeds

1 tsp cumin seeds

2 tbsp sesame seeds

1 tbsp sugar

2 dried red chillies

10 black peppercorns


Ingredients for Masala

250g or 2 medium onions, finely chopped

12 broccoli florets

75g peas

50g ghee, vegetable oil or rapeseed oil

3 garlic cloves

1 cm piece root ginger, chopped

I red (bell) pepper, roughly chopped

4 cardamom pods, lightly crushed

1 cinnamon stick, broken

1 200g bag of Quorn Chicken Pieces

1/2 tsp Kashmiri chilli powder or regular chilli powder

4 tomatoes, chopped

125ml thick Greek-style yoghurt

150ml water

Ground black pepper

1 tsp salt

1/2 tsp turmeric

Whole coriander leaves, to serve


How to make KORMA PASTE

To make the korma paste, lightly toast the cumin and coriander seeds in a dry pan until they are fragrant, just under 2 minutes should do it, then put these into a spice grinder or pestle and mortar along with the cashews and other dry paste ingredients, if using a grinder, add the coconut milk and grind to a smooth, thick silky paste. With the pestle and mortar, tip the dry paste ingredients into a bowl and mix in the coconut milk to form the silky paste.

How to make MASALA

Par-boil the broccoli and peas for about 3-4 minutes, run under cold water then drain and leave to the side. The vegetables should be fresh looking still as we need them for colour and definition in the dish. (You can use whatever vegetables you have spare for this really, different vegetables give different colours and textures, try cauliflower, sweetcorn, green beans or potato they all work)
For the Masala, blend the onions, ginger and garlic in a food processor to a paste, adding a splash of water if needed.
Heat the ghee or oil in a deep sided fry pan (that will fit all the ingredients) over a medium heat, add the cloves, cardamom and cinnamon stick and fry for 30 seconds, then, Stir in the onion paste, red pepper and Quorn pieces and fry for 5 minutes until any liquid has evaporated and the onions and Quorn pieces are lightly browned.
Stir in the chilli powder, turmeric, salt, black pepper, chopped tomatoes, 1/2 the water and leave to simmer for a few minutes. Add the Korma paste and par boiled vegetables, bring to a simmer and cook for 5 minutes.

Take the pan off the heat, stir in the yogurt and rest of water then return to a medium heat and bring to a simmer. Cook, uncovered, for another 10 minutes, adding a little water if needed, until the masala is thick and creamy.

Then serve topped with whole coriander leaves and enjoy.


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