Baked Veggie Korma Recipe
Introduction
Baked veggie korma is a comforting and flavorful Indian-inspired dish that combines tender roasted vegetables with creamy coconut and spices. It’s a wholesome meal perfect for a cozy dinner and pairs beautifully with basmati rice or naan bread.
Ingredients
- 1 medium cauliflower
- 6 spring onions
- 2 tbsp sunflower or rapeseed oil
- 3 garlic cloves
- ½ jar of korma paste (about 100g)
- 1 can (400g) chickpeas
- 150ml coconut or single cream
- 1 vegetable stock cube
- 100g fine green beans
- 50g ground almonds
- Cooked basmati rice or naans and mango chutney, to serve
Instructions
- Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. Prepare your workspace by placing a damp tea towel or kitchen paper under the chopping board if needed to prevent slipping.
- Step 2: Remove leaves from cauliflower, discarding any damaged ones. Cut florets and leaves into bite-sized pieces and the stalk into smaller pieces. Place all in a deep roasting tin.
- Step 3: Trim root ends from spring onions, remove papery skins, then snip into small pieces directly into the tin using kitchen scissors. Drizzle the oil over the vegetables, add a pinch of salt, and toss together with your hands.
- Step 4: Roast the vegetables on the middle shelf for 15 minutes.
- Step 5: Peel the garlic cloves. After the initial roasting, remove the tin carefully using oven gloves and squeeze the garlic directly over the vegetables using a garlic crusher.
- Step 6: Add the korma paste to the tin and stir it in well with the garlic and vegetables.
- Step 7: Open the chickpea can and drain the liquid into a bowl (see tips for saving aquafaba). Add the drained chickpeas to the tin.
- Step 8: Pour in the coconut cream, then add 450ml of water. Crumble in the vegetable stock cube for extra flavor.
- Step 9: Trim ends from the green beans and add them to the roasting tin along with the ground almonds.
- Step 10: Stir everything gently but thoroughly with a wooden spoon to combine. Return the tin to the oven and bake for a further 25 minutes.
- Step 11: Carefully remove the tin from the oven (hot liquid present). Serve the korma with cooked basmati rice or naan bread and mango chutney.
Tips & Variations
- Use aquafaba (the chickpea liquid) as an egg substitute in vegan baking or recipes to reduce waste.
- If you prefer a milder curry, reduce the amount of korma paste or add extra cream.
- For extra protein, add pre-cooked tofu or paneer cubes before the final roasting step.
- Using ground almonds adds a lovely texture and subtle nuttiness, but you can substitute with cashew nuts ground finely if preferred.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, adding a splash of water or cream if the sauce has thickened too much. This dish is best enjoyed fresh but keeps well.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other vegetables in this korma?
Yes, vegetables like carrots, peas, potatoes, or bell peppers can be added or substituted depending on what you have on hand.
Is this recipe suitable for vegans?
It can be made vegan by using coconut cream and ensuring the korma paste and stock cube have no animal products. Double-check labels to be sure.
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Baked Veggie Korma Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and flavorful baked veggie korma featuring roasted cauliflower, spring onions, chickpeas, and green beans in a creamy coconut sauce with mild korma paste and ground almonds. This easy oven-baked curry pairs perfectly with basmati rice or naan and a side of mango chutney for a satisfying vegetarian meal.
Ingredients
Scale
Vegetables and Legumes
- 1 medium cauliflower
- 6 spring onions
- 400g can chickpeas
- 100g fine green beans
Oils and Fats
- 2 tbsp sunflower or rapeseed oil
- 150ml coconut cream or single cream
- 50g ground almonds
Flavorings and Seasonings
- 3 garlic cloves
- 1/2 jar korma paste (approx. 100g)
- 1 vegetable stock cube
- Pinch of salt
To Serve
- Cooked basmati rice or naan breads
- Mango chutney
Instructions
- Prepare the oven and vegetables: Preheat your oven to 200°C (180°C fan)/gas mark 6. Lay a damp tea towel or kitchen paper under your chopping board to prevent slipping. Pull the leaves off the cauliflower, discard any damaged ones, and cut the florets, leaves, and stalk into bite-sized pieces. Place all cauliflower pieces into a deep roasting tin.
- Prepare spring onions and coat vegetables: Trim the root ends of the spring onions and snip them into small pieces directly into the roasting tin using kitchen scissors. Drizzle the oil over all the vegetables, season with a pinch of salt, and toss them together with your hands to coat evenly.
- Roast initial vegetables: Place the roasting tin on the middle shelf of the oven and roast the vegetables for 15 minutes.
- Add garlic and korma paste: Peel the garlic cloves and crush them directly into the roasting tin using a garlic crusher. Add half the jar of korma paste (approximately 100g) and stir thoroughly to coat the veg.
- Add chickpeas, cream, and stock: Drain the canned chickpeas in a sieve, reserving the liquid if desired. Add the chickpeas to the tin. Pour in the coconut or single cream, then add 450ml of water and crumble in the vegetable stock cube. Stir gently to combine.
- Prepare and add green beans and ground almonds: Trim any stalks from the green beans and add them to the roasting tin. Add the ground almonds, then stir everything carefully together using a wooden spoon, holding the tin steady with an oven glove.
- Finish baking: Return the tin to the oven and bake for an additional 25 minutes, until the vegetables are tender and the sauce has thickened slightly.
- Serve: Carefully remove the tin from the oven. Serve the baked veggie korma hot with cooked basmati rice or naan breads and a side of mango chutney.
Notes
- Use the reserved chickpea liquid (aquafaba) as an egg substitute in vegan baking recipes.
- Half a jar of korma paste roughly equals 100g if the full jar is 200g; adjust accordingly.
- Using a tea towel under the chopping board helps prevent slipping and makes chopping safer.
- Ground almonds add a rich texture and subtle nuttiness; if unavailable, you could grind blanched almonds as a substitute.
- This recipe is vegetarian and can easily be made vegan by choosing coconut cream instead of single cream and ensuring the stock cube is vegetable-based.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian-inspired
Keywords: baked veggie korma, vegetarian curry, cauliflower korma, oven-baked curry, easy korma recipe, Indian inspired vegetarian dish
