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Vegetable Korma

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Korma is an Indian curry with a mild and creamy sauce.  This is achieved using yoghurt and sometimes ground nuts – unlike some Asian curries which use coconut milk to create the same effect.  Growing up in England, korma was the curry that kids ate.  Its lack of spice made it the ideal dish for young palettes.           

In this recipe, I wanted to create  vegetarian version of the dish I remember from my childhood.  I’ve used the same spices as my chicken korma recipe, but have substituted the chicken with sweet potato.  Also, unlike the chicken version, I’ve managed to fit everything into the Thermomix bowl so there’s less cleaning up to do!

Vegetable Korma

A vegetarian version of this mild curry. This recipe is nut-free and uses milk and chickpeas to give you the creamy sauce that kormas are known for.
Course Main Course
Servings 4 serves


  • 125 g can chickpeas drained and rinsed (~75g drained)
  • 80 g reduced fat milk
  • 1 large onion peeled and quartered
  • 2 cloves garlic peeled
  • 5 cm piece ginger peeled and halved
  • 20 g vegetable oil
  • 1/2 tsp ground cardamom
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 bay leaf
  • 40 g Thermomix vegetable stock concentrate
  • 600 g sweet potato cut into 4cm pieces
  • 2 carrots peeled and cut into 1cm pieces
  • Salt and pepper to season
  • 200 g green beans trimmed and cut into 3-4cm pieces
  • 1 cup frozen peas approx 120g


  • Put chickpeas and milk (80g) into the Thermomix bowl and blend with the measuring cup (MC) on for 30 seconds | Speed 9; remove to a small bowl and rinse the Thermomix bowl and lid
  • Put onion, garlic and ginger into the Thermomix bowl and chop with the MC on for 10 seconds | Speed 7
  • Scrape down the sides of the bowl, add oil (20g) and ground cardamom (1/2tsp), turmeric (1tsp), garam masala (1tsp), coriander (2tsp), cumin (2tsp) into the Thermomix bowl and cook with the MC off for 8 minutes | Varoma | Speed 2
  • Add bay leaf, stock concentrate (40g), sweet potato, carrots, salt and pepper and 200g of water to the Thermomix bowl, stir to combine and cook for 15 minutes | 100C | Reverse | Speed soft with the Thermomix basket sitting on top of the Thermomix lid
  • Scrape down the sides of the Thermomix bowl, add beans, peas and chickpea and milk mixture into the Thermomix bowl and cook for 5 minutes | 100C | Reverse | Speed soft with the Thermomix basket sitting on top of the Thermomix lid
  • Remove bay leaf before serving
Keyword Curry, Thermomix, Vegetarian

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Serving Suggestions

1. Serve with basmati rice or quinoa


[Last updated: December 14, 2014]

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