Veggie Korma & Cauliflower Rice

I’ve been eating this veggie korma all week any which way I can. It’s lovely with Jamie’s original recipe of cauliflower rice for dinner, delicious when toasted with feta between slices of sourdough bread for lunch or a ‘just because you can’ side to this Crispy Quinoa Bake. I also added extra dark green leafy veggies as I like using up whatever is going begging in the fridge. Like all good curry’s, this one gets better with age.

Veggie Korma; Photo: Food Network Canada


  • 1 heaped tablespoon flaked almonds
  • 2 large sweet potatoes
  • olive oil
  • 1 red onion
  • 2 cloves of garlic
  • 1 thumb-sized piece of ginger
  • 1⁄2 a bunch of fresh coriander
  • 1⁄2 –1 fresh red chilli (optional, but just do it..!)
  • 1 handful of curry leaves
  • 1 heaped tablespoon korma curry paste
  • 1 x 400g tin of chickpeas
  • 1 large cauliflower
  • 1⁄2 – 1 lemon
  • 50g feta cheese (optional, but HIGHLY recommended!)
  • 4 tablespoons fat-free natural yoghurt


To make veggie korma

  1. Start by toasting the almonds in a large casserole pan until lightly golden, then tip out and set aside.
  2. Scrub the sweet potatoes clean and cut into 4cm chunks. Put them into the pan on a medium heat with 1 tablespoon of oil. Fry for about 5 minutes, or until golden.
    Meanwhile, peel and finely slice the onion, garlic, ginger, coriander stalks and chilli (if using – it will give the sauce a real kick).
  3. Add the curry leaves to the pan and stir for 1 minute.
  4. Add all the sliced veg with the curry paste and cook for another 5 to 10 minutes, or until the onions have softened, stirring occasionally.
  5. Add the chickpeas (juice and all) and 600ml of boiling water. Bring to the boil, then reduce to a simmer for around 30 minutes, or until thickened.

To make cauliflower rice

  1. Click off and finely slice the cauliflower leaves. Break or cut off the florets reserving the stalk.
  2. Cut the florets into even-sized chunks and pulse in a food processor until it’s the same texture and size as rice.
  3. Finely slice the stalk and add to the curry for the rest of the cooking time, along with the leaves.
  4. Steam, microwave or toss the cauliflower through some oil on a hot pan for 7 minutes, or until cooked through – do this just before serving.

To finish…

  1. Add a good squeeze of lemon juice to the curry. Have a taste and season with a pinch of sea salt and black pepper.
  2. Crumble over the feta (if using – and I recommend you do!).
  3. Dollop over the yoghurt and stir it through for that korma creaminess (or serve on the side, if you prefer).
  4. Serve the veggie korma over a generous pile of cauliflower rice.
  5. Sprinkle with the toasted almonds and coriander leaves.

Prep: 15 mins | Cook: 50 mins | Serves: 4


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