Dinner

Baked Veggie Korma Recipe

ByBen Miller November 11, 2025November 11, 2025

Introduction

Baked veggie korma is a comforting and flavorful dish that combines roasted vegetables with a creamy, spiced sauce. It’s an easy way to enjoy a rich, plant-based curry that’s perfect for weeknight dinners. Serve it with basmati rice or warm naan for a satisfying meal.

The image shows a rectangular grey-blue speckled baking dish filled with roasted cauliflower florets that are golden brown on the edges, bright green whole green beans scattered on top, and light brown chickpeas mixed throughout. The vegetables are sitting in a yellow sauce that has a slightly creamy texture, with some browned bits visible from roasting. The dish is placed on a white marbled surface with a light blue textured cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium cauliflower
6 spring onions
2 tbsp sunflower or rapeseed oil
3 garlic cloves
½ jar of korma paste (about 100g)
400g can 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: Heat the oven to 200°C/180°C fan/gas 6. Prepare your chopping board with a damp tea towel underneath if needed to prevent slipping. Remove leaves from the cauliflower, discarding any damaged ones and reserving the rest. Cut the cauliflower florets, leaves, and stalk into bite-sized pieces and place them in a deep roasting tin.
Step 2: Trim the root ends of the spring onions, remove the papery skins, and snip them into small pieces directly into the tin using kitchen scissors. Drizzle the oil over the vegetables, season with a pinch of salt, and toss everything together with your hands. Roast on the middle shelf for 15 minutes.
Step 3: Peel the garlic cloves. Carefully remove the tin from the oven and crush the garlic cloves directly into the tin using a garlic crusher.
Step 4: Add the korma paste to the tin, stirring it in well with the garlic and vegetables.
Step 5: Open and drain the chickpeas, reserving the liquid if desired. Add the chickpeas to the roasting tin.
Step 6: Pour the coconut or single cream into the tin. Measure 450ml water and add it along with the crumbled vegetable stock cube.
Step 7: Snap or cut the stalks off the green beans, then add the beans to the tin.
Step 8: Add the ground almonds to the tin. Stir everything gently but thoroughly with a wooden spoon while holding the tin steady with an oven glove.
Step 9: Return the tin to the oven and bake for another 25 minutes. Carefully remove from the oven when done, as there will be hot liquid in the tin.
Step 10: Serve the baked veggie korma with cooked basmati rice or warm naans and a side of mango chutney.

Tips & Variations

If you don’t have kitchen scissors, a sharp knife works well for cutting spring onions directly on the board.
Use canned chickpea liquid (aquafaba) in vegan baking or as an egg substitute to reduce waste.
For extra richness, swap the coconut cream for full-fat coconut milk.
Add other vegetables like diced carrots or bell peppers for more color and variety.

Storage

Store leftover korma in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Add a splash of water or cream if the sauce has thickened too much during storage.

How to Serve

A rectangular blue speckled baking dish filled with a vibrant vegetable curry. The dish has three main layers: at the bottom is a rich golden yellow sauce, thick and smooth. On top, there are large pieces of roasted cauliflower with a light brown, slightly crispy texture, scattered across the dish. Bright green whole green beans are spread evenly, adding contrast and freshness. Small brown chickpeas are sprinkled throughout, adding texture and color. The baking dish is placed on a light blue cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this korma vegan?

Yes, using coconut cream keeps the dish vegan. Just ensure your korma paste contains no dairy ingredients.

What can I use instead of green beans?

You can substitute green beans with peas, diced bell peppers, or chopped spinach for a similar texture and flavor.

Ben Miller