Mild Vegetable Korma with Fluffy Rice – Kid-Friendly Creamy Curry

Name: Mild Vegetable Korma with Fluffy Rice – Kid-Friendly Creamy Curry
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 150 g basmati rice; 300 ml water; 1 tbsp olive oil; 1 medium onion (≈80 g), finely chopped; 2 cloves garlic (≈10 g), minced; 10 g fresh ginger, grated; 2 tsp mild curry powder; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp turmeric; 100 g carrots, diced; 80 g frozen peas; 100 g cauliflower florets; 100 g sweet potato, diced; 200 ml low-salt vegetable stock; 120 g low-fat Greek yoghurt; 60 ml double cream; ½ tsp sea salt; ¼ tsp black pepper; 1 tbsp fresh coriander, chopped (optional)

Gentle spices, creamy texture, perfect for little palates

Children's Nutrition

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A mild, creamy vegetable korma with fluffy basmati rice, perfect for children's palates - gentle spices, protein-rich yoghurt and fibre-filled veggies.

Prep15 min

Cook30 min

Serves4 servings

Nutrition per serving

350kcal

12gProtein

7gFibre

55gCarbs

10gFat

Nutritionist’s Note

I often recommend this korma for young eaters who need extra calcium and protein without the heat of traditional curries. The combination of Greek yoghurt and cream gives a smooth texture while supplying calcium, and the mix of carrots, peas and cauliflower adds fibre and beta-carotene. It’s ideal on a school-day lunch when I want a wholesome, easy-to-digest meal that still feels special.

Ingredients

150 g basmati rice
300 ml water
1 tbsp olive oil
1 medium onion (≈80 g), finely chopped
2 cloves garlic (≈10 g), minced
10 g fresh ginger, grated
2 tsp mild curry powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
100 g carrots, diced
80 g frozen peas
100 g cauliflower florets
100 g sweet potato, diced
200 ml low-salt vegetable stock
120 g low-fat Greek yoghurt
60 ml double cream
½ tsp sea salt
¼ tsp black pepper
1 tbsp fresh coriander, chopped (optional)

Method

Rinse the basmati rice under cold water until the water runs clear, then soak for 10 minutes; drain and combine with 300 ml water in a saucepan, bring to a boil, cover and simmer 12 minutes until fluffy.
Heat the olive oil in a large pan over medium heat, add the chopped onion and sauté for 3-4 minutes until soft and translucent, then stir in the garlic and ginger and cook another minute to release aromatics.
Sprinkle the curry powder, cumin, coriander and turmeric over the softened onion mixture, stirring for 30 seconds to toast the spices without burning them, which deepens the flavour.
Add the diced carrots, sweet potato, cauliflower florets and frozen peas, then pour in the vegetable stock; bring to a gentle simmer, cover and cook 12-15 minutes until all vegetables are tender but still hold shape.
Reduce the heat to low and stir in the Greek yoghurt followed by the double cream, whisking continuously to prevent curdling and create a smooth, creamy sauce.
Season the korma with sea salt and black pepper, taste and adjust as needed; for an extra-smooth texture for younger children, blend half the mixture with an immersion blender then stir back in.
Serve a generous ladle of the creamy korma over a mound of the cooked basmati rice, garnish with chopped fresh coriander if desired, and enjoy while warm.

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Storage

Cool the korma and rice to room temperature within two hours, then store each in airtight containers in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water if the sauce thickens. The rice can be reheated in the microwave with a damp paper towel covering it.

Tips

If your child prefers a milder texture, blend the whole korma with an immersion blender before adding yoghurt and cream.
For added plant protein, stir in a tablespoon of cooked red lentils or a sprinkle of hemp seeds just before serving.
Use low-fat yoghurt for a lighter version, but retain the double cream to keep the signature creaminess that kids love.