This beautiful vegan Korma recipe is simple to make and tastes incredible.
The recipe starts with roasting aubergine & cauliflower, which brings out the sweetness and flavour of the vegetables. After the roasting is done, the rest is easy.
One of the controversial things about this recipe is that we used tinned coconut milk instead of yoghurt, but the end result is just as good. Everywhere seems to sell tinned coconut milk so we thought it’s best to used something more accessible.
Black-eyed beans are added to this recipe for their nutty texture and flavour, but you can also use butter beans, cannelini beans or chickpeas. You don’t have to use any beans at all, but just replace them with a nice root vegetable to bulk up the dish.
We have tried to keep this recipe as simple as possible, whilst keeping all the Korma flavours in tact. One thing you may notice is that it’s slightly hotter than any korma you may have had before – but Korma should have a bit of heat to it! After all, it’s quite a sweet dish.
The almond butter is added towards the end and its flavour accentuates the cardamom notes perfectly, but most nut butters would work for this process, giving a slightly different flavour.
- One Aubergine
- One Whole Cauliflower
- One Large Onion Finely Chopped
- Oil - 3 Tbsp
- Cumin Seeds - 1 Tsp
- Ground Corinader - 1 Tsp
- Black Eyed Beans - 1 400g Tin Drained
- Curry Powder - 2 Tsp + 1 Tsp for roasting
- Garam Masala - 1 Tsp
- Three Cardamom Pods Bashed
- One Medium Sized Chilli De-seeded and Finely Chopped
- Minced Garlic - 2 Tsp
- Finely Chopped Ginger - 2 Tsp
- Frozen Beans - 1/2 Cup
- Almond Butter - 3 Heaped Tbsp
- Coconut Milk - 3/4 Tin
- Pre-heat oven to 190C
- Cut aubergine & cauliflower into chunks and put into a baking tray. Drizzle with oil and sprinkle with a teaspoon of the curry powder & salt, and roast in the oven for 20-30mins.
- Before the veg has finished roasting, fry the onions on a medium-low heat in a tablespoon of oil with the cumin seeds, garam masala, curry powder and bashed cardamom pods for about 6-7 mins.
- Now add the chilli, garlic and ginger and gently fry for a further 3-4mins (add a splash of water if the mixture dries out during the frying process).
- Add the peas, beans and the roasted aubergine & cauliflower to the pan and mix with all the spices.
- Now mix in 2/3 of the coconut milk and stir. Leave it to simmer on a low heat for about 15 minutes.
- Season the Korma with a pinch of salt and add the rest of the coconut milk and almond butter. Leave to simmer for a further 5 – 10 minutes.
- Serve with basmati rice and a handful of chopped coriander & some desicated coconut.