Description
This vibrant Baked Veggie Korma combines roasted cauliflower, spring onions, and green beans with a rich korma paste, chickpeas, and coconut cream. Enhanced with ground almonds and a vegetable stock cube, this comforting dish is oven-roasted to perfection and served with basmati rice or naan and mango chutney for a flavorful vegetarian Indian-inspired meal.
Ingredients
Scale
Vegetables
- 1 medium cauliflower
- 6 spring onions
- 100g fine green beans
- 3 garlic cloves
Legumes and Nuts
- 400g can chickpeas
- 50g ground almonds
Flavors and Liquids
- 2 tbsp sunflower or rapeseed oil
- ½ jar of korma paste (about 100g)
- 150ml coconut or single cream
- 1 vegetable stock cube
- 450ml water
Serving Suggestions
- Cooked basmati rice or naans
- Mango chutney
Instructions
- Preheat and Prepare Vegetables: Heat the oven to 200C/180C fan/gas 6. Remove any damaged or wilted leaves from the cauliflower, reserving the rest. Cut cauliflower florets, leaves, and stalk into bite-sized pieces and place them into a deep roasting tin.
- Prepare Spring Onions and Roast: Trim root ends and remove papery skins from spring onions. Using kitchen scissors, snip them into small pieces directly into the roasting tin. Drizzle with oil, season with a pinch of salt, and toss together with hands. Place the tin on the middle oven shelf and roast for 15 minutes.
- Add Garlic and Korma Paste: Peel garlic cloves. After 15 minutes, remove the tin with oven gloves and crush the garlic directly into the tin using a garlic crusher. Add korma paste, roughly half a 200g jar (about 100g), stirring it into the vegetables.
- Add Chickpeas, Cream, and Stock: Open and drain chickpeas using a sieve, reserving the liquid if desired for other uses. Add the drained chickpeas to the tin. Pour in coconut or single cream, then add 450ml water and crumble in the vegetable stock cube.
- Prepare Green Beans and Add Almonds: Snap or cut off green bean stalks and add the beans to the tin. Add ground almonds. Stir everything gently with a wooden spoon while holding the tin steady with an oven glove.
- Final Roast and Serve: Return the tin to the oven and roast for an additional 25 minutes. Once done, carefully remove and serve the curry hot with cooked basmati rice or naan bread, and mango chutney on the side.
Notes
- Use a damp tea towel or kitchen paper under the chopping board to prevent slipping.
- Chickpea liquid (aquafaba) can be saved and used as an egg substitute in vegan recipes.
- Adjust the amount of korma paste based on your spice preference; the recipe calls for roughly half the jar.
- Hold the roasting tin with an oven glove when stirring to avoid burns.
- Roasting the vegetables first intensifies their flavor before adding the creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Keywords: baked veggie korma, vegetarian korma, roasted vegetable curry, indian vegetarian recipe, chickpea korma
