Chickpea & Cauliflower Korma Curry

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About this Recipe

Cooking Time

20

Prep Time

10

Cuisine

  • Indian

Serves

6

cooking style

Stove Top

PROTEIN / DIET

This lovely light nutrient-packet vegetarian /vegan curry is great midweek meal, full of hearty chickpea and other vegetables and so easy to make.

Korma style curry is characterised by the use of almonds, yoghurt and lemon juice combined aromatic spices such as turmeric, and garam masala.

This versatile spice blend is great with many different vegetables, so don’t worry if you don’t have the exact vegetables listed you can add others like carrots, and other root vegetables, or spinach and kale.

If you want to add chicken, you can see our chicken korma curry recipe here.

Ingredients

  • 1 tbsp coconut oil or olive oil
  • 1 onion, chopped
  • 2 tbsp The Spice People’s North Indian Korma Spice
  • 1 clove garlic, crushed
  • 1 tsp fresh grated ginger
  • 1 cup plain yoghurt/coconut milk
  • 2 tbsp almond meal
  • 3 cups cooked chickpeas inc. liquid (can use 1-2 400g canned chickpeas)
  • 2 medium potatoes, cubed
  • 1 cup cauliflower inc. leaves, chopped
  • 1/2 cup frozen peas
  • small bunch spinach/kale
  • 2 tbsp chopped pistachio kernels to garnish
  • fresh coriander, to garnish
  • 2 tbsp coconut oil or olive oil
  • 2 onions, chopped
  • 4 tbsp The Spice People’s North Indian Korma Spice
  • 2 cloves garlic, crushed
  • 2 tsp fresh grated ginger
  • 2 cups plain yoghurt/coconut milk
  • 4 tbsp almond meal
  • 6 cups cooked chickpeas inc. liquid (can use 2-3 400g canned chickpeas)
  • 4 medium potatoes, cubed
  • 2 cups cauliflower inc. leaves, chopped
  • 1 cup frozen peas
  • small bunch spinach/kale
  • 4 tbsp chopped pistachio kernels to garnish
  • fresh coriander, to garnish

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Method

  1. Heat coconut oil/olive oil and add onion, sauté 2-3 min, then add garlic and ginger. Stir in korma spice mixture, sauté 2 mins.

    Add potatoes and cauliflower and chickpeas stir to coat with spice mixture.

    Add almonds, yoghurt/coconut milk and bring to the boil and simmer for 15min until potatoes and cauliflower are cooked.
  2. Add spinach/kale and peas and simmer another 5 mins.

    Season to taste with salt and pepper and maybe a dash of freshly squeezed lemon juice. Garnish with pistachio, fresh coriander leaves and serve with rice.

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Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

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