Going ‘meatless’ a couple of times a week has significant benefits for our health, and can help slow the creep of those pesky extras kilos over time. On Minus the Meat we see Nikki and Jimmy battle it out in the kitchen to make delicious and healthy recipes the whole family can enjoy. This week – Lamb Korma! Jimmy believes lamb is king, but can Nikki take out the crown with her vegetarian version? Tune in to find out…


With meat

  • Diced lamb
  • Korma paste
  • Beef stock
  • 1 tin of coconut milk
  • Olive oil
  • White rice
  • Coriander
  • Yoghurt
  • Potato, diced

Without the meat

  • Vegetable stock
  • ½ tin of coconut milk
  • Ginger
  • Chilli
  • Garlic
  • Korma paste
  • Spinach
  • Green beans
  • Cauliflower
  • Spinach
  • Potato, diced
  • Brown rice
  • Coriander
  • Yoghurt


  1. For the korma with the meat, pour a dash of olive oil into the saucepan, brown the meat, add in the potato and leave until the meat and potato are cooked through.
  2. For the korma without the meat, sauté the onions until they are translucent. Add in the ginger, chilli and garlic and cook for a further 1-2 minutes.
  3. For the korma without the meat, add the korma paste and cook, stirring for a further minute or two, steam the diced potatoes until tender.
  4. Add in the stocks to both versions, stir and let the mixtures simmer.
  5. Pour in the coconut milk and simmer for half an hour.
  6. For the non-meat version add in the spinach and green beans, cook until tender.
  7. Cook the rice as per the packet instructions.
  8. Serve a portion of rice and korma mixture in a bowl, spoon some yoghurt and sprinkle some coriander on top.