Skip to main content

Recipes   |   Eating & drinking

Asma Khan’s nine-jewel korma

Navratan (or nine-jewel korma) is a traditional South Asian style of gem-setting based on nine different  precious stones. This korma is made up of nine colourful vegetables. It’s a great way to use up odd veg from your fridge. Try red, yellow and orange peppers, aubergine, courgettes, baby sweetcorn, mangetout, cabbage and spinach.

Or you could par-boil some carrots, parsnips, potatoes, French beans and pumpkin, then add red pepper, peas, sweetcorn and purple sprouting broccoli. A comforting, creamy (and extremely nutritious) curry that is ideal for children, too!


1kg mixed vegetables

6 tbsp vegetable oil

2.5-cm piece of cassia bark

2 green cardamom pods

1 clove

1 large bay leaf

2 large onions, cut in half and thinly sliced

3–4 garlic cloves, crushed

6-cm piece of fresh ginger, grated

2 tsp ground coriander

1 tsp chilli powder

1/2 tsp sugar

2 tsp salt

250g full-fat Greek-style yoghurt

400ml thick coconut milk

2 tbsp ground almonds


Cut all the vegetables into evenly sized pieces and set aside on a tray.

Heat the oil in a deep pan over a medium–high heat. Add the cassia bark,  cardamoms, clove and bay leaf, then immediately add the onions and fry until golden brown.

Add the garlic and ginger and stir for 1 minute. Then add the ground  oriander, chilli powder, sugar and salt and stir for 2 minutes. Add the yoghurt, lower the heat to medium and stir until most of the liquid has evaporated. Add all the vegetables, stir and cook until tender. If the vegetables start to stick, add a splash of water.

When they are cooked, add the coconut milk and ground almonds, and stir

until the gravy thickens. Taste and adjust the seasoning before serving. This korma goes very well with any kind of rice or pulao, and is a great accompaniment for meat or fish.

Asma Khan is the founder of Darjeeling Express restaurant and former Wicked Leeks cover star.

Ammu: Indian Home Cooking to Nourish Your Soul by Asma Khan (£26, Ebury Press) is out now.

A guest recipe box with a recipe from Asma’s new book is available to pre order through Riverford.


    Wicked Leeks Issue 9: Out now

    We explore seasonality and hear from cover star Poppy Okotcha on the secret power of gardens.

    Read now

    Ecological farming can feed UK if diets change

    New report outlines how diets can support an ecological farming system in the UK to cut carbon, restore nature and preserve farming livelihoods.

    Read now
    veg box

    Ethical organic veg. Delivered.

    Set up by Guy Singh-Watson, Riverford now delivers across the country with a full range of fresh produce, meat, dairy and more.

    Shop now
    Spread the word

    The twin crises of climate change and biodiversity losses will be the defining stories of our future, but it is not too late to change direction. 

    Here at Wicked Leeks, our mission is to help inform and inspire positive change. Our journalism is free to all because of this, but we want to reach as many people as possible who share our desire for a better world. We know our readers are some of the biggest advocates of sustainable living, and you can help us grow this movement by sharing this article widely, with your friends and on social media. Now is the time to act.