Dinner

Vegetable Korma Curry

A gently spiced vegetable korma with chickpeas, sweet potato and spinach in a coconut-cream sauce — a comforting vegan dinner.

StandardVegetarianVeganGluten Free
142
kcal
4g
Protein
16g
Carbs
7g
Fat
£0.35
Per Serving
⏱ Prep: 10 min 🍳 Cook: 25 min 🍽 Serves 4
🛒 Ingredients
IngredientAmountCalories
Chickpeas (tinned) 1 tin chickpeas 476 kcal
Sweet Potatoes 2 large sweet potatoes 344 kcal
Spinach (baby) 100g baby spinach 23 kcal
Onions 1 large onion 54 kcal
Garlic 2 garlic cloves 5.9 kcal
Olive Oil 1 tbsp olive oil 88.4 kcal
Coconut Milk (tinned) 1 tin coconut milk 788 kcal
Curry Paste (korma) 2 tbsp korma paste 98 kcal
Basmati Rice 300g basmati rice 1059 kcal
Cauliflower 300g cauliflower 75 kcal
Garam Masala 2 tsp garam masala 30 kcal
👨‍🍳 Method
  1. 1Peel and cube sweet potatoes. Slice cauliflower into florets.
  2. 2Heat olive oil in a large pan over medium heat.
  3. 3Fry onion 4 minutes. Add garlic and korma paste; cook 1 minute.
  4. 4Add sweet potato and cauliflower; stir to coat in the paste.
  5. 5Pour in coconut milk and tinned tomatoes; add chickpeas.
  6. 6Season with garam masala and salt. Simmer 20 minutes until veg is tender.
  7. 7Stir in baby spinach until wilted.
  8. 8Serve over basmati rice with a squeeze of lemon.

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