Easy Vegetable Korma (Vegan)
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6
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Calories
386 kcal
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Course
Main Course
Easy Vegetable Korma (Vegan)
Description
The recipe begins by roasting chunks of aubergine and cauliflower tossed in olive oil, salt, and cumin until tender and lightly browned. Meanwhile, sliced red onions and red pepper are gently cooked before adding garlic, chili flakes, turmeric, garam masala, cumin, and optional cardamom pods to develop layers of warm spice and fragrant aroma.
Chickpeas and coconut milk join the spiced base to create a creamy, saucy component which simmers briefly before the roasted vegetables are folded in. Ground almonds are stirred through to thicken the sauce and add a nutty richness, while fresh cilantro (coriander) finishes the dish with herbal brightness.
The korma is traditionally served alongside brown or white basmati rice or with naan bread, making for a wholesome meal combining tender vegetables, creamy sauce, and fragrant spices. This dish balances gentle heat with earthy, sweet, and aromatic flavors from the varied spices and coconut milk.
Nutrition information provided with the recipe serves as a guideline only, reflecting its wholesome plant-based ingredients and balanced nutrition.
Ingredients
- 1 cauliflower cut into chunks, medium
- 2 aubergines cut into chunks, medium
- 4 tablespoons olive oil or melted coconut oil
- ½ teaspoon salt
- 2 teaspoons cumin
- 2 red onion sliced, small
- 1 red pepper sliced
- 3 garlic crushed or grated, cloves
- 2 teaspoons Turmeric
- 2 teaspoons garam masala
- ½ teaspoon chili flakes or to taste
- 8 cardamom pods bashed (optional)
- 400 g chickpeas drained, canned
- 400 ml coconut milk tin
- 2 tablespoons ground almonds
- 2 tablespoons cilantro chopped finely, plus extra for garnish, fresh, or coriander
- 300 g brown basmati rice or white basmati, or naan breads, cooked, to serve
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
- Roast vegetables until tender and lightly browned to develop deeper flavor before adding to the curry.
- Cardamom pods add aromatic depth but can be omitted if unavailable.
- Serve with brown or white basmati rice or naan bread to complete the meal.
- Nutrition information is approximate and meant as a general guideline.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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