Vegetable & Coconut Korma

  • Vegetable & Coconut Korma Recipe
  • Vegetable and coconut korma family recipe
  • Vegetable and coconut korma family recipe
  • 10-30 minutes to prepare
  • 10-30 minutes to cook
  • Serves 2 adults and a child
  • Can be frozen
  • How to make

1 onion
2 cloves garlic
5 mushrooms
½ a butternut squash
2cm piece fresh ginger (optional)
1 tsp cumin seeds
1 tsp coriander seeds
1 tbsp vegetable oil 
½ tsp turmeric
1 tsp garam masala
1 400g tin of coconut milk
100g frozen peas

Step 1

Peel and finely chop the onion and garlic, chop the mushrooms, peel and dice the butternut squash, finely grate the ginger (if using), and crush the cumin and coriander seeds (or use ready ground if you prefer)

Step 2

Heat the oil in a pan with a lid, then sauté the onion over a medium/low heat until soft. Add the garlic, ginger and ground spices then fry for another minute

Step 3

Add the butternut squash, mushrooms and coconut milk and simmer with the lid on for 10 minutes, then with the lid off for a further 10 minutes until the squash is tender and the sauce has reduced a little. Add the peas for another 3 minutes. Serve with some cooked brown basmati rice and a sprinkle of fresh coriander. You can mash or blend to a smoother texture for a younger baby.

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Recipe notes

Why not use whichever vegetables are in season, always adding any quick cooking greens at the end of the cooking as they cook the fastest.

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