Vegetable Korma

It is amazing how the right combination of spices can transport some humble vegetables into a delicious curry filled with punchy flavours. This is an excellent way to feed a crowd and the recipe can be easily scaled up to suit your numbers.
serves 4-6
vegetarian & vegan friendly


200g wholegrain brown rice
600ml water
1 tablespoon olive oil
2.5cm piece fresh root ginger, peeled and finely grated
2 spring onions, finely chopped (green part only)
1 mild red chilli, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
2 teaspoons ground turmeric
2 teaspoons paprika
3 vine-ripened tomatoes, seeded and diced
4 small carrots, sliced on the diagonal
2 parsnips, cut into bite-sized chunks (about 600g in total)
200g green beans, cut into 1cm pieces
400g tin coconut milk
2 tablespoons ground almonds
handful of fresh coriander sprigs
sea salt and freshly ground black pepper


Rinse the rice well in a sieve and then add to the pan with the water. Bring to the boil, then reduce the heat and cover with a lid. Simmer for 25 minutes without lifting off the lid, then turn off the heat and leave to sit for another 10 minutes for perfectly cooked rice (or cook to packet instructions).
Heat a large pan over medium heat. Add the ginger, spring onions and chilli and stir-fry for 20 seconds. Stir in the spices and season with a pinch of salt and plenty of pepper. Cook for another minute, stirring.
Add the tomatoes and stir-fry for another 2 minutes
Pour in the coconut milk and stir in vegetables. Bring to a simmer, then reduce the heat to low and cook for 15 minutes until the carrots and parsnips are just tender.
Stir in the green beans and cook for another 5 minutes until cooked through but still holding their colour.
Remove from the heat and stir in the ground almonds.
Spoon the vegetable korma into warmed bowls with the rice and scatter over the coriander to serve.

Sign up for our newsletter

to get the latest gut health insights,

our top tips, recipes and more.