Pork korma with potatoes and spinach

    1 hour 5 min

    Thickened with ground almonds and yoghurt, this minced meat dish is rich and creamy yet not as indulgent as traditional Indian korma curries that are full of cream and ghee (clarified butter). Serve with warm chappatis or naan to mop up the delicious, aromatic sauce.

    21 people made this

    Serves: 4 

    • 1 tbsp vegetable oil
    • 2 large onions, sliced
    • 450g lean minced pork
    • 2 garlic cloves, crushed
    • 8 green cardamoms, crushed and pods discarded
    • 1 tbsp cumin seeds
    • 600ml chicken stock, hot
    • 750g small new potatoes, scrubbed and halved
    • 2 tsp cornflour
    • 300ml low-fat natural yoghurt
    • 75g ground almonds
    • 250g young leaf spinach
    • 25g toasted flaked almonds

    Prep:10min  ›  Cook:55min  ›  Ready in:1hr5min 

    1. Heat the oil in a large, heavy-based saucepan or flameproof casserole. Add the onions and cook over a medium heat for 10 minutes until softened and lightly browned. Transfer to a bowl and set aside.
    2. Add the pork, garlic, cardamom and cumin seeds. Cook, stirring often, for 5 minutes until the meat has broken up and changed colour. Return about half the onions to the pan, pour in the stock and bring back to the boil. Reduce the heat, cover the pan and simmer for 15 minutes.
    3. Stir in the potatoes and bring back to simmering point, then cover and cook for about 20 minutes until the potatoes are tender.
    4. Meanwhile, blend the cornflour with 6 tbsp of the yoghurt and the ground almonds to make a paste. Stir this mixture into the curry and bring just to the boil, stirring. Reduce the heat and simmer for 1 minute until slightly thickened. Season to taste.
    5. Fold the spinach leaves through the korma, reserving a few small leaves for garnishing, until they are just wilted and bright green. Mix the toasted flaked almonds with the remaining onions. Serve the curry drizzled with the remaining yoghurt and topped with the almonds, onions and reserved spinach leaves.


    Use 2 x 400g drained cans of chickpeas instead of the potatoes. * Minced lamb would work equally well, rather than pork, if preferred.

    cook's tip

    This dish is better still made ahead, then reheated. Make up to the end of step 4, then cool and chill. Reheat gently, then complete the dish with the spinach.

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    Reviews in English (2)


    I made it for my partner because I am veggie. He loved it!  -  15 Apr 2016


    Added 3 chopped chillies for a bit of a kick and it was superb!  -  06 Dec 2013