Easy Vegetable Korma (Vegan)

Name: Easy Vegetable Korma (Vegan)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 serving
Ingredients: 1 medium cauliflower; 2 medium aubergines; 4 tablespoons olive or melted coconut oil; ½ teaspoon salt; 2 teaspoons cumin; 2 small red onions; 1 red pepper; 3 garlic cloves; 2 teaspoons Turmeric; 2 teaspoons garam masala; ½ teaspoon chilli flakes; 8 cardamom pods; 400 g tin chickpeas; 400 ml tin coconut milk; 2 tablespoons ground almonds; 2 tablespoons fresh coriander/cilantro; 300 g cooked brown basmati rice to serve

User Reviews

5.0

18 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
6
Calories
386 kcal
Course
Main Course
Cuisine
Fusion, Indian, British

Easy Vegetable Korma (Vegan)

Nash Knight

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Simple, healthy and utterly delicious this Easy Vegetable Korma can be on your table in just 30 minutes, making it a perfect midweek meal! (Serves 4-6, depending on appetite.)

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Ingredients

Servings

1 medium cauliflower cut into chunks
2 medium aubergines cut into chunks
4 tablespoons olive or melted coconut oil
½ teaspoon salt
2 teaspoons cumin
2 small red onions sliced
1 red pepper sliced
3 garlic cloves crushed or grated
2 teaspoons Turmeric
2 teaspoons garam masala
½ teaspoon chilli flakes or to taste
8 cardamom pods bashed (optional)
400 g tin chickpeas drained
400 ml tin coconut milk
2 tablespoons ground almonds
2 tablespoons fresh coriander/cilantro chopped finely, plus extra for garnish
300 g cooked brown basmati rice to serve (or white basmati, or naan breads)

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Instructions

Start by preheating your oven to 220C / 200C / gas mark 7 / 425F.
Place the aubergine and cauliflower in a roasting tray and scatter over all the salt and 1 teaspoon of the cumin. Drizzle over 2 tablespoons of the oil, toss everything together and then spread out in a single layer. Roast in the oven for 15-20 minutes or until the vegetables are soft and tinged with brown.
Meanwhile, place the onions, red pepper and the rest of the oil in a pan and fry over a low heat for 5 minutes, with the lid on, until soft but not brown.
Add the garlic, chilli, remaining cumin, turmeric, garam masala and cardamom pods, and cook gently for 2 minutes, stirring regularly. Add a splash of water if it gets too dry.
Add the drained chickpeas and coconut milk and bring to the boil. Turn down and simmer for 5 minutes.
When the aubergines and cauliflower are ready, add them to the curry and stir everything together. Add the ground almonds and fresh coriander (cilantro) and stir again.
Serve with the rice and/or naans and scattered with a little more fresh coriander.

Notes

Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Show Details

Calories 386kcal (19%) Carbohydrates 33g (11%) Protein 8g (16%) Fat 27g (42%) Saturated Fat 14g (70%) Sodium 403mg (17%) Potassium 818mg (23%) Fiber 10g (40%) Sugar 8g (16%) Vitamin A 735IU (15%) Vitamin C 41.8mg (46%) Calcium 85mg (9%) Iron 4.9mg (27%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 386 kcal

% Daily Value*

Calories	386kcal	19%
Carbohydrates	33g	11%
Protein	8g	16%
Fat	27g	42%
Saturated Fat	14g	70%
Sodium	403mg	17%
Potassium	818mg	17%
Fiber	10g	40%
Sugar	8g	16%
Vitamin A	735IU	15%
Vitamin C	41.8mg	46%
Calcium	85mg	9%
Iron	4.9mg	27%