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. 11. Peel and cube sweet potatoes. Slice cauliflower into florets.
  2. 22. Heat olive oil in a large pan over medium heat.
  3. 33. Fry onion 4 minutes. Add garlic and korma paste; cook 1 minute.
  4. 44. Add sweet potato and cauliflower; stir to coat in the paste.
  5. 55. Pour in coconut milk and tinned tomatoes; add chickpeas.
  6. 66. Season with garam masala and salt. Simmer 20 minutes until veg is tender.
  7. 77. Stir in baby spinach until wilted.
  8. 88. Serve over basmati rice with a squeeze of lemon.

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