Vegetable & Chickpea Korma
Vegetable & Chickpea Korma
Colourful vegetables and chickpeas simmer in a gentle coconut sauce for a nourishing plant-based korma that is easy enough for any night of the week.
⏱️ Prep, Cook & Serve
- Prep time: 15 minutes
- Cook time: 30 minutes
- Serves: 4
🧂 Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp Korma Masala
- 1 small cauliflower, cut into florets
- 2 carrots, sliced
- 1 x 400g tin chickpeas, drained
- 400ml coconut milk
- 250ml vegetable stock
- 100g green beans, trimmed
- 100g frozen peas
- Fresh coriander and lemon, to serve
🔪 Method
- Heat the oil in a large saucepan and cook the onion for 6 minutes until soft.
- Add the garlic and Korma Masala and stir for 30 seconds.
- Add the cauliflower, carrots, chickpeas, coconut milk and stock. Bring to a gentle simmer.
- Cover loosely and cook for 18 minutes, then add the green beans and peas.
- Simmer uncovered for a further 6–8 minutes until the vegetables are tender and the sauce has thickened. Finish with coriander and a squeeze of lemon.
🍽️ Serving Suggestions
- Spoon over basmati rice or quinoa.
- Serve with warm flatbread and cucumber salad.
- Use whatever seasonal vegetables need using up.
💛 Why It Works
The mild aromatic blend gives simple vegetables plenty of character, while chickpeas and coconut milk make the curry satisfying and creamy.
✨ Cook’s Tip
Cut the vegetables into similar-sized pieces so everything becomes tender at the same time.
🛒 Get the Blend
Make this recipe with our Korma Masala | Mild Creamy Indian Curry Blend.
📖 More Korma Masala Recipes
- Easy Creamy Chicken Korma
- Prawn Korma with Coconut & Lime
- Korma-Spiced Lamb Meatballs
- Roasted Cauliflower & Sweet Potato Korma Traybake
- Korma Paneer & Pea Curry
Browse our Recipe Page for more cooking inspiration.
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