This delicious vegetarian curry is packed with seasonal veg and finished with a big hit of natural yoghurt to create a lightly spiced Indian style vegetarian curry. 

30 Minutes. Hearty, healthy and meat free.

Serves 2.


1 carrot
1/4 bunch kale
2 cups natural vegetable or chicken stock 
2 potatoes
3 tablespoons korma paste
150ml natural Greek yoghurt
1 brown onion
1 x 400g tin chickpeas

Prepare veg
Fill kettle with water and boil. Peel and finely dice the onion. Cut the potato into 2cm pieces. Peel and cut the carrot into 1cm half moons. Discard stem of kale and thinly slice the leaves. Rinse and drain the chickpeas.

Cook korma
Heat a large pot with a lid to medium to high heat with a drizzle of olive oil. Sauté for 2 -3 minutes until softened then add the korma paste. Cook for 2 minutes until fragrant. Add the carrots and potatoes. Stir well and season with salt and pepper. Add stock and chickpeas. Combine well and cover. Reduce to a simmer for 10 minutes. Add the kale and cook uncovered for a further 5 minutes. Remove from heat.

To serve
Stir yoghurt through then spoon into bowls.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

July 31, 2017 by Timothy Ryder
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