This Vegetable Korma is a vibrant, creamy curry bursting with seasonal veggies and warming spices. Made with our all-natural vegetable stock, it delivers rich, slow-simmered flavour in every bite - without any shortcuts. Perfect for a weeknight dinner or a cosy weekend feast, it’s a delicious way to nourish yourself and your family, naturally.

Ingredients
¼ head of cauliflower
2 carrots
2 medium potatoes
1 courgette
2 shallots, diced
2 cloves garlic, minced
1 red chilli, seeded & sliced
Small piece fresh ginger, peeled & grated
1 tbsp mild curry powder
1 tsp cumin seeds
300ml Carol’s Stock Market vegetable stock
200ml plain yoghurt
2 tbsp ground almonds
Salt & black pepper

To serve
4 portions cooked basmati rice
Toasted flaked almonds
Fresh coriander

Serves
4

Method
Prep the vegetables. Cut the cauliflower florets into halves or quarters, depending on their sizes. Cut the carrots in half lengthways then cut each into 3 or 4 pieces. Cut the potatoes into large cubes then thickly slice the courgette. Set aside until needed.

Place a large pot or saucepan over medium heat then add a drizzle of oil. Once the pan and oil are hot, add the diced shallots and cook until lightly golden, about 6-8 minutes.

Add the garlic, chilli and ginger and cook, while stirring, until fragrant, about 1 minute.

Stir in the curry powder and cumin seeds then add the prepared vegetables. Season with salt and pepper. Cook for another 5 minutes while occasionally tossing the vegetables around.

Pour in Carol’s vegetable stock and give everything a big stir, then cover the pot and bring to a simmer. Once simmering, cook until the vegetables are fork tender, about 10-12 minutes.

Remove from heat and mix in the yoghurt and ground almonds.

Serve with a portion of basmati rice and garnish with flaked almonds and fresh coriander.