Vegetable Korma Curry

Vegetable Korma

Vegetable Korma Curry

A very simple vegan curry recipe.  Alter the ingredients according to what you have in your fridge.  I like to make a big batch and freeze.

Serves: 4-6
Prep time: 15 minutes
Cooking time: 30 minutes
Method: Oven or Hob
Heat scale: 🌶️🌶️

1 onion, chopped
3 cloves of garlic, crushed
4cm piece of ginger, grated
5 teaspoons Korma Spice Pot
400ml tin coconut milk
2 sweet potatoes, chopped into smallish pieces
¼ cauliflower, chopped
5 small carrots, chopped
handful of mushrooms
1 chilli, finely chopped (optional)
couple of handfuls of frozen peas or green beans
Salt, to taste


  1. Cook the onions until soft and translucent (5-10 minutes) then add the ginger and garlic and cook for a minute
  2. Add a splash of water and 5 teaspoons of the Korma Spice Pot and cook for 1 minute, making sure the spices don’t burn.  
  3. Add the tin of coconut milk and bring to a simmer.  Put in all of the raw, chopped vegetables except the peas. Make sure that the vegetables are all a similar size so that they cook evenly.  Mix well, put a tight fitting lid on the pan then cook in the oven at 180 c.  You could also gently cook this on the hob or in a slow cooker.  After 25 mins, add the frozen peas, cook for another 10 minutes.
  4. Season well
  5. Garnish with fresh coriander and a dollop of natural yoghurt.

Check out our Chicken Korma Recipe.

Browse more easy curry recipes

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