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Vegetable Korma Curry

Vegetable Korma Curry
Vegetable Korma Curry

This Vegetable Korma Curry is perfect to warm you up on a chilly night. It’s packed with beautiful sweet and subtle flavour and has a creamy texture. One of my go-to's for a delicious plant-based weeknight dinner.


🍽 Serves 4-5 🕘 40-45 minutes Difficulty: Beginner



  • 1 Tbsp coconut oil, I used

  • ½ Tbsp garam masala

  • ½ Tbsp cumin

  • ½ Tbsp coriander

  • ½ Tbsp turmeric

  • ½ tsp of cinnamon

  • 1 tsp vegetable stock

  • 1 brown onion, diced

  • 4 garlic cloves, minced

  • 2 cm ginger, grated

  • 1/3 cup of almond meal

  • 1 large kumara (sweet potato), chopped into small cubes

  • 1 can of chickpeas or 1 ½ cups of cooked chickpeas

  • 2 cans of diced tomatoes, I used 1 can of diced tomatoes and 1 can of peeled tomatoes.

  • 1 can of coconut cream

  • 1 ½ cups of frozen spinach

  • Salt to taste


  • Fresh coriander

  • Greek-style coconut yoghurt



  1. Prepare the ingredients, chop the vegetables.

  2. In a large pot, melt coconut oil over medium heat. Add all the spices and heat for 2-3 minutes while mixing all the spices.

  3. Incorporate brown onion, garlic, ginger, and almond meal. Sauté for 3-4 minutes.

  4. Add kumara, chickpeas, diced tomatoes, and coconut cream.

  5. Bring to a simmer, place the lid on and simmer for 20-25 minutes, until the sweet potatoes are soft.

  6. Add frozen spinach and place the lid on for 5 more minutes.

  7. Add salt to taste.

  8. Serve topped with coconut yoghurt, and fresh coriander, accompanied by rice of your choice.

  9. Enjoy!


Shallow Casserole Dish used in this recipe - @kitco.kitchencollection - discount code here


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