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.
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
- Cook the onions until soft and translucent (5-10 minutes) then add the ginger and garlic and cook for a minute
- 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.
- 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.
- Season well
- Garnish with fresh coriander and a dollop of natural yoghurt.
Check out our Chicken Korma Recipe.