Vegetable Korma Recipe

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Vegetable Korma
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  1. Heat the oil in a frying pan over a medium heat and add the onion. Cook for 3–4 minutes, until beginning to soften.
  2. Add the carrots, cauliflower, chili, garlic, ginger and spices, and cook for 3 minutes further.
  3. Pour in the stock, cover and cook for 6–7 minutes until almost tender.
  4. Add the peas and cook for a further 2–3 minutes until all the vegetables are tender. Take off the heat and stir in the yoghurt until it has thickened.
  5. Serve with white rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 301.16 Kcal (1261 kJ)
Calories from fat 62.53 Kcal
% Daily Value*
Total Fat 6.95g 11%
Sodium 6900.43mg 288%
Potassium 671.49mg 14%
Total Carbs 46.19g 15%
Sugars 7.25g 29%
Dietary Fiber 5.81g 23%
Protein 5.03g 10%
Vitamin C 106.3mg 177%
Vitamin A 0.3mg 10%
Iron 0.9mg 5%
Calcium 64.1mg 6%
Amount Per 100 g
Calories 88.05 Kcal (369 kJ)
Calories from fat 18.28 Kcal
% Daily Value*
Total Fat 2.03g 11%
Sodium 2017.56mg 288%
Potassium 196.33mg 14%
Total Carbs 13.5g 15%
Sugars 2.12g 29%
Dietary Fiber 1.7g 23%
Protein 1.47g 10%
Vitamin C 31.1mg 177%
Vitamin A 0.1mg 10%
Iron 0.3mg 5%
Calcium 18.7mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.8
  • 7

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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