This recipe is a delicious, fragrant vegan korma that is completely fuss-free. Plus you can have it ready in under 45 minutes! We've even included variations and handy tips in the notes section below.
- Splash of oil (around 1 tbsp)
- 1 onion - peeled and finely chopped
- 4 garlic cloves - peeled and finely chopped
- 1 inch piece of ginger - peeled and finely chopped
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 3 tsp garam masala
- ½ tsp coriander powder
- Pinch cinnamon
- Pinch chilli powder
- 400g aubergine - chopped into chunks
- 350g potatoes - peeled (optional) and chopped into cubes
- 1 cup water
- 400ml coconut milk
- 1 cup peas
- 1 tsp salt
Pop a splash of oil in a large saute pan and fry off the onion over a medium heat for 10 minutes. Keep it moving so that it doesn’t burn!
Add the garlic and ginger and give it all a good stir
Next sprinkle in all of the spices and continue stirring.
Add the potato and the aubergine and mix well.
Pour in the coconut milk and water, stir and bring up to a gentle simmer.
Simmer for 20 minutes in order to cook the potato and the aubergine thoroughly.
Add 1 tsp of salt and the peas. Ensure the peas are hot by simmering for another few minutes.
Serve with roti, raita and rice.
Make sure to fry off the onion for 10 minutes to create a great base for the curry. If you skip this step, the results won’t be as good, but it’s up to you.
If you want a thicker sauce, add 3 tablespoons of almond flour mixed with 6 tablespoons of water after simmering.
This curry freezes well for up to 3 months. Just make sure to defrost and reheat thoroughly in the microwave before eating.
Use light coconut milk for a calorifcally lighter meal.
You could try switching the potato and aubergine for tofu and mushrooms. If doing so, you can reduce the simmer time by 10 minutes.
- Category: Dinner
- Method: Stove-top
- Cuisine: Indian
Keywords: vegan korma, dairy free korma