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Photo of Korma vegetable curry by WW

Korma vegetable curry

Total Time
50 min
15 min
35 min
Cubes of smooth tofu and sweet pumpkin are an ideal match for the mild heat of this quick curry.


Butternut pumpkin

800 g, peeled, cut into 3cm pieces

Brown onion

1 large, cut into thin wedges


2 clove(s), crushed

Indian curry paste

¼ cup(s), korma, (60g)

Canned diced tomatoes

400 g


350 g, cut into florets

Greek yoghurt, plain, low-fat, no added sugar

180 g

Green string beans

300 g, cut into 3cm pieces

Firm tofu

300 g, cut into 3cm pieces

Fresh coriander

½ cup(s), chopped

Cooked white rice

2 cup(s), basmati

Oil spray

1 x 3 second spray(s)


  1. Spray a large saucepan with oil and heat over high heat. Add the pumpkin and cook, stirring, for 5 minutes or until golden. Transfer to a plate.
  2. Add the onion and garlic and cook, stirring, for 3–5 minutes or until softened. Add the curry paste and cook, stirring, for 1 minute or until fragrant.
  3. Add the tomatoes, cauliflower, pumpkin and 1½ cups (375ml) water. Bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes. Add the yogurt and beans and simmer for 5–7 minutes or until vegetables are tender.
  4. Stir in the tofu and half the coriander. Serve the rice topped with the curry and sprinkled with the remaining coriander.