Simple, healthy and utterly delicious this Easy Vegetable Korma can be on your table in just 30 minutes, making it a perfect midweek meal!
It would be a fair statement to say I love curry…and I am always figuring out ways to make easy versions of my favourites: rogan josh, biryani, tikka masala, jalfrezi, dhal…and of course korma! If you want to see more, do check out my Easy Peasy Curry Collection.
This Easy Vegetable Korma came about because I recently shared my Leftover Lamb Korma and several of my vegetarian and vegan readers commented on how much they liked the sauce, but obviously they would have to adapt it…
In my replies I made a few suggestions for what veggies I might put in a vegetarian version…and these musings, well quite frankly they made me hungry…there was a rather delicious vegan korma recipe in my head and I needed to get it out of my head and onto my plate!!
So I set about putting my ideas into practice and, boy oh boy was it good! This vegetable korma is just awesome…much as I like my lamb and chicken versions, I actually like this vegetable version better! I think probably because there are just so many flavours going on in there…it is like a wonderful explosion of deliciousness in every mouthful!
To create this awesome vegan curry, I have started with a base of onions and red pepper, added my tried and tested easy korma sauce, made using turmeric, garam masala, cumin, chilli, ground almonds and coconut milk, and then added chickpeas and delicious oven roasted cauliflower and aubergine. As an optional extra I have added in a few cardamom pods too, as I think they just work brilliantly with the other flavours going on in this curry – but if that’s one spice too many for you, leave it out – it will still taste delicious!
I like to serve this curry with brown rice, making this a super healthy option (it’s pretty much your 5 a day in one hit!). Alternatively you could serve this with white basmati rice and/or naan breads.
This delicious curry is vegan, veggie, gluten free and dairy free, making it a real crowd pleaser. And…it’s ready in just 30 minutes, making it perfect for those busy, busy evenings – whoop whoop!!
Easy Vegetable Korma (Vegan)
Ingredients
- 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)
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
The #FreeFromHarvest Challenge
This Easy Vegetable Korma is vegan, vegetarian, gluten free and dairy free making it a great choice to enter into the Free From Gang’s #FreeFromHarvest challenge. For more delicious #FreeFromHarvest recipes check out the following blogs, or follow the #FreeFromHarvest and #FreeFromGang hashtags on social media!
Fabulous #FreeFromHarvest Recipes…
Best ever gluten-free & dairy-free apple crumble – Intolerant Gourmand
Beetroot Brownie Cake – Glutarama
Peri Peri Chicken (Nando’s Copycat) – Easy Peasy Foodie
The Best Pumpkin Risotto – Intolerant Gourmand
Apple & Blackberry Crumble – Dairy Free Kids
Sensational Sausage Stuffed Marrow – Free From Fairy
Need more curry inspiration? Check out my collection of Easy Peasy Curry Recipes
Want to find more great vegan meal ideas? Check out my collection of Easy Peasy Vegetarian & Vegan Recipes…
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Cliona says
This looks absolutely superb Eb! I can practically taste it just reading the post!
Eb Gargano says
Aw, thanks Cliona. It is just as full of flavour as the picture implies! Eb x
Rebecca says
Love the look of this recipe Eb….might not be able to sneak it past tweedle-dum and tweedle-dee who can spot a speck of ‘green’ at 20 paces…I’ll just have to make it all for me ME I tell you!
Eb Gargano says
Haha – yeah, not quite embracing the concept of sneaky veg here…more like all the veg in your face!!! 😀 Eb x
Cat says
This looks lovely and bright and colourful – very tasty looking!
Eb Gargano says
Aw thanks Cat. Love it when my food actually looks as good as it tastes. So often with my food it is just a brown mush really, a delicious brown mush, but a brown mush none-the-less…thank goodness for coriander, that’s all I’m going to say!! Eb x
Monika Dabrowski says
Another delicious looking quick meal idea that’s easy and healthy too! It would probably take care of at least half of my 5-a-day:)
Eb Gargano says
Thanks Monika. It’s definitely a big boost towards getting your 5 a day! And yes, as you say, quick, easy and healthy too – my perfect kind of food! Eb x
Michelle Frank | Flipped-Out Food says
I appreciate your nod to healthier eating with the brown rice, but my fave is basmati. Great idea, roasting the cauliflower and aubergine separately. Like Rebecca commented above, any speck of vegetable that’s actually IN a dish (rather than on the side, to be suffered through separately) is RIGHT OUT with my kids. Double threat: they think MUSTARD is spicy. And the hubster will whine, “where’s the protein?!” CHICKPEAS, duh. 🙂 I’ll be making this dish soon, but it will be all about me, Me, ME!
Eb Gargano says
Oh I love basmati rice too! But there was something about all this vegetable goodness that just made me want to serve brown rice with this. Shame your family won’t appreciate but I am glad you do – make a big batch and eat it ALL!!! 😀 Eb x
Honest Mum says
Oh wow another vibrant, delicious recipe. Love that your dishes are always sunshine on a plate x
Eb Gargano says
Aw, thanks sweetie – I must say I very much eat with my eyes and I am always drawn to colourful dishes – they say eat the rainbow, right? 😀 Eb x
mummy here and here says
This sounds delicious and something that I could manage, which is always a winner in my eyes X #brilliantblogposts
Eb Gargano says
Oh yes, it’s delicious for sure and very easy to make. Glad you like it! Eb x
Kirsty Hijacked By Twins says
Ooooh YUM! We all love a good korma curry and I find that the kids will eat all of their veg when it is in a sauce like this. I must try making a pure veggie one! x #CookBlogShare
Eb Gargano says
Thanks Kirsty! Would love to know how you and your kids get on if you try it! 😀 Eb x
Midge @ Peachicks' Bakery says
Ooh lovely! We do like a curry around here!!
Eb Gargano says
Round here too – the hubby and I especially, the kids sort of like them (I think more than they let on!) and are definitely getting better with spicy things. But this one went down a storm, I think because of the lovely creamy sauce and because it wasn’t too spicy! Eb x
Julie's Family Kitchen says
Seriously yummy recipe Eb, I’ve just shared on my FB page. #FreeFromHarvest
Eb Gargano says
Aw thanks, Julie 🙂 And thanks so much for the share!! Eb x