Waitrose and Partners
Veggie kofta korma with tomato & onion salad

Veggie kofta korma with tomato & onion salad

Made with cashews, coconut milk and natural yogurt, this korma is mild, creamy and delicately spiced – great for all the family.

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  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook20 mins
  • Total time40 mins
  • PlusPreparation time 20 minutes + cooling

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  • 170g pack Paxo Sage & Onion Stuffing Mix
  • 150g frozen peas
  • 2 tsp garam masala
  • 250g pack Mixed Baby Tomatoes, halved
  • ½ red onion, thinly sliced
  • ½ lemon, juice
  • 25g pack coriander
  • 1 tbsp vegetable oil, plus a little for greasing

For the sauce

  • 1 tbsp Vegetable oil
  • 1 onion, finely chopped
  • 150g pot natural yogurt
  • 50g cashews
  • 4 tbsp double cream
  • 100g The Spice Tailor Korma Paste
  • 200ml coconut milk
  • Basmati rice, to serve (optional)


  1. Put the sage and onion stuffing into a mixing bowl. Stir in the peas and garam masala and pour in 400ml just-boiled water. Mix together, then set aside for 30 minutes to cool (or spread over a dinner plate to speed this up and return to the bowl once cool). Meanwhile, mix the tomatoes, red onion, ½ the lemon juice and a pinch of salt in a bowl and set aside until ready to serve.

  2. Preheat the oven to 220°C, gas mark 7. Once the stuffing is cool, stir in the remaining lemon juice. Set aside a handful of coriander leaves to garnish, then finely chop the remaining coriander, including the stems, and stir into the mixture. Shape into 16 balls, place on a greased baking tray and drizzle with 1 tbsp oil. Bake for 20 minutes, turning halfway until golden.

  3. For the korma sauce, heat the oil in a large frying pan over a medium heat and fry the onion for 5-7 minutes, until soft. Meanwhile, put the yogurt, cashews and double cream in a blender and whizz until smooth. Add to the frying pan and cook for 1 minute, until thickened. Stir in the korma paste, then the coconut milk and 50ml water and simmer for 2-3 minutes to create a smooth sauce.

  4. Plate up the salad with some basmati rice, if liked. Add the kofta balls on top, pour over the korma sauce and scatter over the reserved coriander leaves.

Cook’s tip

The balls and the sauce can be made in advance and reheated. Add a splash of water to loosen the sauce when reheating.


Typical values per serving when made using specific products in recipe


2,138kJ/ 515kcals



Saturated Fat












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