Vegetable Korma and Rice

Vegetable Korma and Rice

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Vegetable Korma and Rice

Our Vegetable Korma and Rice recipe is packed with flavourful spices and veggies – the perfect dish for Meat-Free Mondays!

This recipe was provided by the wonderful Chef Sonu at Guardian Forde.


  • 2 x diced carrots
  • 10 green beans
  • 6-8 florets broccoli
  • 6-8 florets cauliflower
  • 100g mushrooms, diced
  • 100g corn kernels
  • 100g green peas
  • 1 x medium potato, diced
  • 300g brown onions, chopped
  • 1 x 300g or 250g tin diced tomatoes
  • 2 tablespoons minced garlic
  • 1 tablespoon coriander powder
  • 1 tablespoon cumin powder
  • 2 tablespoons curry powder
  • 1 tablespoon cumin (whole)
  • 2-3 bay leaves
  • 1 x 400ml can of coconut cream
  • 5 tablespoons oil
  • 1 tablespoon salt
  • ¼ bunch fresh coriander


  1. Heat oil in a pot. Add cumin (whole) and bay leaf, allowing to crackle slightly, then add the chopped onions and cook until they are a light golden brown colour. Add minced garlic and sauté for 2-3 mins.
  2. Add cumin powder, coriander powder, curry powder and salt. Add diced tomatoes and cook the well for 4-6 mins.
  3. Add all the vegetables and cook for 4-5 mins. Add 400 ml of water, bring to the boil and simmer for 10-15 mins.
  4. Add the coconut cream and cook for another 10-12 mins. Check if potatoes are cooked then turn off heat.
  5. Garnish with fresh chopped green coriander and serve with your choice of wrap or rice.

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