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Easy Vegetable Korma (Vegan)
5 from 12 votes

Easy Vegetable Korma (Vegan)

Easy Vegetable Korma is a vibrant vegan curry featuring roasted cauliflower and aubergine combined with a spiced onion, pepper, and garlic base simmered in coconut milk. Chickpeas and cardamom add texture and aroma, while ground almonds contribute creaminess. Served over basmati rice or with naan, it offers a flavorful, hearty vegetarian meal with warm spices and rich sauce.

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

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

    Cup of Yum
  1. Start by preheating your oven to 220C / 200C / gas mark 7 / 425F.
  2. 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.
  3. 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.
  4. 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.
  5. Add the drained chickpeas and coconut milk and bring to the boil. Turn down and simmer for 5 minutes.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 386

% 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.