Published 23rd October 2026
Recipe: Prof. Tim Spector's calmer korma
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Many people find a mild curry comforting and relaxing, especially with a natural creaminess. My take on a korma curry from my new cookbook, Good Mood Food, is easy to make and full of flavor. Use whatever veg you have to hand, it doesn't have to be squash and cauliflower. It's also a great use of your spice mix and miso.
Good Mood Food is out now.
Prep time 10 minutes
Cook time 45 minutes
Serves 4
Ingredients
1 medium butternut squash, peeled, seeds removed and cut into 2cm cubes
1 small cauliflower, cut into small florets
6 tbsp olive oil
4 spring onions
15 g piece of ginger, peeled
1 red chilli (seeds removed for less heat)
3 garlic cloves, peeled
2 tbsp spice mix (recipe in Good Mood Food) or garam masala
70 g ground almonds
1 ½ tbsp miso mixed with 500 ml hot water
250 ml greek yogurt
100 g fresh spinach, roughly chopped
Top ups
Mixed seeds or nuts to garnish
Beetroot sauerkraut
Swaps
Plant based yogurt for greek yogurt
Method
Preheat the oven to 220’C/200’C fan/gas 7 and line a baking tray with baking parchment.
Toss the butternut squash and cauliflower with 4 tablespoons of olive oil, season generously with salt and pepper and lay onto the baking tray. Roast in the oven for 40 minutes,
Put the spring onions , ginger, red chilli and garlic in a small food processor and blitz until finely chopped. Transfer to a large saucepan with the remaining olive oil and saute over a medium-low heat for 3 minutes, stirring often.
Add the spices and ground almonds. Pour in the miso stock, stir to combine and simmer gently for 10 minutes. Add the yogurt and stir until smooth.
When the vegetables are ready, transfer to the sauce along with the chopped spinach. Stir to combine and heat through but don’t allow it to boil. Season to taste and serve with grains of your choosing.
