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Recipe for Korma CurryClick image to enlarge

Recipe for Korma Curry

Recipe for Korma Curry

(Ref: RCP069)

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Kumar's Korma Curry: a robustly flavoured, medium hot Indian curry with cinnamon, roasted coconut, cashew nuts, ghee and curry leaves. Delicious with chicken, but also perfect as a vegetable curry using firm vegetables such as cauliflower and butternut squash.


Medium Hot - Indian



Preparation Time:

5 mins

Cooking Time:

15 mins


350g mixed vegetables, such as green beans, cauliflower, pumpkin, peppers, chopped into small pieces
 Kumar's Korma Curry Sauce
 1 large potato, diced
 Sunflower Oil or Olive Oil - 3 tbsp
 Cashew Kernals - 50g, roasted
 150ml Water or Coconut Milk
 Rice - 200g


• Cook the Rice according to the instructions on the packet.

• Wash the vegetables and roughly chop into bite-sized pieces.

• Heat the oil in a wok or frying pan and stir-fry the vegetables for 5 minutes.

• Now add the Korma sauce and water or coconut milk, cover the pan and simmer for 5 to 10 minutes until the vegetables are tender but firm.

• Add the cashew nuts for the final minute of cooking.

• Serve hot with rice.

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