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Quick & easy creamy meat-free korma recipe

Updated on June 17, 2015
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Creamy sweet potato curry

This is a wonderful meat-free Indian-inspired dish. It takes only minutes to make and is SO very tasty. The secret ingredient is, believe it or not, ordinary Carnation evaporated milk.

Let me tell you the story

When I lived in Yorkshire, we ate curry at least two or three times a week. Once a week, it was always from the local Indian takeout and I particularly loved their korma. Usually, I was the one delegated to fetch the curry (it was about a mile away) which I really didn't mind - the place had an open kitchen and I'd watch carefully so that I could make the dishes at home. To my surprise, the secret ingredient in the korma was Carnation milk. I've used it ever since.

Store cupboard ingredients

I always have the following in my pantry - the korma paste, the milk and naan bread. This means that I can whip up a tasty curry at anytime. I can vary the fresh ingredients (although I considered the cilantro to be essential) depending on what's in the fridge. Even better, those three essential ingredients are available online so I can shop from my laptop.

Quick and easy

This meal takes about fifteen minutes in total to make but only about five minutes of that is actual preparation time. The quantities I've given below will feed two hungry (or greedy in our case) adults.

The ingredients you'll need

Curry:

  • 1 sweet potato - peeled and cubed
  • 1 small yellow squash - peeled and cubed
  • 1 medium onion - peeled and chopped
  • 1 carrot - scraped and sliced
  • 1 inch ginger root - peeled and finely chopped
  • Half cup korma paste
  • 1 cup Carnation milk
  • Handful fresh cilantro - roughly chopped

Salad:

  • 1 tomato
  • 1 plum
  • Few cilantro leaves

To serve:

  • Chappati or naan bread

How to make this delicious, quick dish

  1. Heat the oil in a frying pan / skillet. When warmed through add the sweet potato and squash. Cook on a high heat for one minute then reduce the heat to medium/low.
  2. Add the onions and ginger, stir and cover. Allow these to cook until the sweet potato is tender - about 7 minutes.
  3. Add the sliced carrots and stir in the korma paste. Cook gently for one minute, then stir in the evaporated milk; continuing to stir until the paste and milk are well combined.
  4. Cook gently for a further 4 - 5 minutes.While the korma is simmering, cut the tomato and plum into wedges and heat the Indian bread.
  5. Serve the korma garnished with lots of cilantro with the plum / tomato side salad and the bread.

Carnation Evaporated Milk - 8/12 oz. cans (2 Pack)
Carnation Evaporated Milk - 8/12 oz. cans (2 Pack)

Here's the secret ingredient! I like to buy this bulk pack. It works out to be more economical and it's good to know that I have it in stock for whenever a curry-craving comes along.

 
Patak's Korma Curry Paste, Coconut & Coriander (Mild), 10 oz, (Pack of 2)
Patak's Korma Curry Paste, Coconut & Coriander (Mild), 10 oz, (Pack of 2)

Korma is a mild and creamy dish which makes it ideal as a 'beginner's curry'.

It isn't remotely hot - but it's a wonderfully delicate and flavorful blend.

You'll only need to use a fraction of the contents of this jar to make the meal above and the rest will keep in the fridge seemingly forever - although it doesn't get the chance here!

 

When I'm placing an order for Indian foods at Amazon,it's only sensible for me to order the side dishes I need too. These are absolutely delicious.

Tandoor Chef Tandoori Naan, 9-Ounce Boxes (Pack of 8)
Tandoor Chef Tandoori Naan, 9-Ounce Boxes (Pack of 8)

Sometimes we can buy vacuum-packed naan in our local supermarket - but not always. So I keep a few of these in the freezer. They are quick to heat and are delicious.

 

Curry - such a popular food

Curry is the most popular food in England today.Actually,I should refer to it as 'Indian-inspired' food as many people from India wouldn't recognise it as such. (Although there is no such word as 'curry' in India or Pakistan)

Indeed, many of England's most popular 'curry' dishes were actually developed in the UK. Others have been adapted from traditional dishes to suit the British taste.

This is somewhat akin to Chinese food in the United States evolving to suit the American favourite flavours.

© 2013 Jackie Jackson

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    • profile image

      josephinesmoris 

      4 years ago

      It is a delicious food

    • Zola Mars profile image

      Lydia Workman 

      4 years ago from Canada

      It looks really delicious! I will have to try ti myself one of these days. I guess I could probably substitute the carnation milk with coconut milk for a vegan version.

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      4 years ago from Fort Lauderdale

      @soniabaad lm: It was our almost-daily food in Yorkshire too :)

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      4 years ago from Fort Lauderdale

      @satyachela: Dear me - you obviously didn't read it properly. I'm from Yorkshire. I have made my own sauces hundreds of times. When you cook without meat or fish, using a Patak's sauce (no other will do) is better. For example, there are specific spices that bring out the flavours of specific type of fish. The same with meat. These don't apply with non-meat dishes.You also have to consider availability. Spices bought here are NOT fresh. Unlike Yorkshire, people here don't use them regularly and I promise, there's a world of difference.Patak's sauces, on the other hand, have been made in London since the 1950s. They supply just about every curry house in Yorkshire. (Indeed, 75% of the curry houses in the UK). So they are the best way to get a proper Yorkshire curry. You should try them next time and you'll never spend hours with a pestle and mortar again.

    • profile image

      satyachela 

      4 years ago

      I was a bit disappointed in "your recipe" as you are using pre-made curry paste, try making it yourself next time from fresh ingredients and you will never buy pre made again

    • Cari Kay 11 profile image

      Kay 

      4 years ago

      This sounds wonderful!

    • takkhisa profile image

      Takkhis 

      4 years ago

      I think Indian curry is famous in England! Thanks for sharing this recipe.

    • RoadMonkey profile image

      RoadMonkey 

      4 years ago

      What a wonderful sounding recipe. I am printing this out, ready to use! Thanks.

    • favored profile image

      Fay Favored 

      4 years ago from USA

      I've only had curry once, and that was when a teacher friend wanted me to taste their lunch. Never heard of korma paste, but I see it is available. Congratulations on making the front page.

    • soniabaad lm profile image

      soniabaad lm 

      4 years ago

      Here in India curry is one of our daily food. Wonderful recipe. I am going to try this soon.

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      4 years ago from Fort Lauderdale

      @sirteacup: Enjoy!

    • Johanna Eisler profile image

      Johanna Eisler 

      4 years ago

      Trust Squidoo to educate us in so many ways! I had never heard of korma, so I had to check out this recipe. The world korma sent me over to Wikipedia, where I learned even more! This is fun. I'd love to try it. I've been a huge curry lover for a long time. Thank you!

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      4 years ago from Fort Lauderdale

      @MissTulipTree: It really is mild. Taste it before you serve it to the kids and if you think it's not mild enough, add more of the milk to make it even more creamy :)

    • MissTulipTree profile image

      MissTulipTree 

      4 years ago

      yum! I am totally going to try this, looks great. I'm hoping to make it mild enough that my kids will eat it too. Thanks for sharing xx

    • profile image

      sirteacup 

      4 years ago

      Wow, it looks wonderful! I had a double take when you revealed the secret ingredient so now I have to try it. Thanks for the recipe, my vegetarian friends will be invited around soon!

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      4 years ago from Fort Lauderdale

      @Johanna Eisler: It's truly wonderful:)

    • astevn816 lm profile image

      astevn816 lm 

      4 years ago

      A great vegetarian recipe, thank you

    • AnonymousC831 profile image

      AnonymousC831 

      4 years ago from Kentucky

      Looks delicious.

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      4 years ago from Fort Lauderdale

      @sara0129: I'm never without it:)

    • sara0129 profile image

      Shamim Rajabali 

      4 years ago from Texas

      I have this curry paste in my refrigerator. Will try this recipe.

    • smine27 profile image

      Shinichi Mine 

      4 years ago from Tokyo, Japan

      That salad looks great as well as the curry.

    • chrisilouwho profile image

      chrisilouwho 

      4 years ago

      Thank you for sharing this, it look great! Any suggestions for a substitute for the plum? They aren't always available around here.

    • nikahexplorer profile image

      nikahexplorer 

      4 years ago

      Yummy, i love this creamy sweet potato curry.

    • LiteraryMind profile image

      Ellen Gregory 

      4 years ago from Connecticut, USA

      I always think of Indian cooking intimidating. This seems very doable.

    • profile image

      RinchenChodron 

      4 years ago

      I'm Pinning this page for future reference! Thanks for the recipe.

    • esmonaco profile image

      Eugene Samuel Monaco 

      4 years ago from Lakewood New York

      If I've ever had this I didn't know it, this looks delicious so I'm going to try it. Thanks for another great recipe :)

    • VspaBotanicals profile image

      VspaBotanicals 

      4 years ago

      Oh my, I can't wait to try this. Sounds delicious!

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      4 years ago from Fort Lauderdale

      @sousababy: I love cilantro. I buy the plants often but can never keep them alive :)

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      4 years ago from Fort Lauderdale

      @LisaAuch1: I hope you enjoy it - I'm sure you will!

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      4 years ago from Fort Lauderdale

      @ColettaTeske: I have to say that although I cook curry from scratch, it's never as good as it is when I use curry paste :)

    • BritFlorida profile imageAUTHOR

      Jackie Jackson 

      4 years ago from Fort Lauderdale

      @Brite-Ideas: It so good - and easy :)

    • sousababy profile image

      sousababy 

      4 years ago

      Cilantro is one of my favorite herbs - this is definitely a must-try recipe for me. And I too, find evaporated milk extremely versatile in numerous recipes (plus it's lower in fat than cream).

    • LisaAuch1 profile image

      Lisa Auch 

      4 years ago from Scotland

      My Favourite is Korma! you have me sold! I am trying this!

    • profile image

      ColettaTeske 

      4 years ago

      I love curry. Your recipe is so simple. Thank you!

    • Brite-Ideas profile image

      Barbara Tremblay Cipak 

      4 years ago from Toronto, Canada

      This is something I know I would enjoy - delicious sounding recipe :)

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