Made with roasted vegetables and chickpeas, this coconut korma curry is simmered in an Indian-inspired curry sauce and is topped with roasted cashews and fresh herbs. Although the list of ingredients is long, it’s super easy to make! Plus it’s a crowd pleaser since first of all… it’s delicious… and secondly… it’s gluten-free, vegetarian and vegan. Serve it with a side of rice for a healthy and delicious dinner.
Indian Curry… so easy, so tasty
Whether it’s a Thai or Indian Curry, it has always been feel good comfort food for me. It’s my go to dinner when I want something familiar and warm. And it’s so fun to adapt and play around with flavors since it’s next to impossible to mess up. If you run out of one of the spices, you can always add a little extra of another. Indian curries, like this vegetarian coconut korma curry, are flexible and so you definitely don’t need to stress over them.
Coconut Korma Curry — go ahead and change it up
I love this Indian curry exactly as it is, but it’s a flexible recipe. And please don’t be intimidated by the long list of ingredients! It’s seriously easy to make. I choose a mix of sweet potato, carrot, parsnip and cauliflower since I love this combination (just like in this Kale Salad with Roasted Vegetables). You could easily chose your own mix of vegetables. Potatoes and cauliflower are nice together, or try potatoes, peas, carrots and green beans. Or simply use Hokkaido or butternut squash. You could even skip the roasting and cook the vegetables in the coconut korma sauce. Just add them along with the coconut milk, broth and water and cook until they are tender. No fresh tomatoes, skip them and the tomato paste, and instead add a can of chopped tomatoes and reduce the amount of water or broth. Make it a little more saucy by adding a little extra broth. Go ahead, make it your own!
Please let me know how you like this curry in the comments below.
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- 1 medium sweet potato, peeled and cut into pieces (ca. 200 g)
- 1 large carrot, peeled and cut into pieces
- 1 medium parsnip, peeled and cut into pieces
- half a medium head cauliflower, cut into bite-sized florets
- 1 1/2 tablespoons extra-virgin olive oil
- sea salt
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon garam masala spice
- 1 1/2 teaspoon ground cumin
- 1 teaspoon sea salt
- 1/2 teaspoon cayenne pepper (reduce if you prefer less spicy)
- 1 tablespoon extra-virgin olive oil
- 2 small red onion, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons grated ginger
- 2 roma tomatoes, chopped
- 1 tablespoon tomato paste
- 1 x 400 ml can organic coconut milk
- 1/2 cup vegetable broth (125 ml)
- 1/2 cup water (125 ml)
- 1 x 400g can chickpeas
- 2 generous handfuls baby spinach
- lime wedges
- handful cashews, lightly toasted
- fresh coriander leaves or chopped flat-leaf parsley
- steamed rice
Preheat oven to 400°F /200°C and line a baking sheet with parchment paper.
Place the sweet potato, carrot, parsnip, and cauliflower on the baking sheet. Drizzle the vegetables with olive oil and toss to coat. Spread in an even layer on the baking sheet and sprinkle with a little salt. Transfer to the preheated oven and roast for 25 minutes, or until fork tender and lightly browned in spots, tossing halfway through.
TIP: If the vegetables are too crowded, use two baking sheets and change positions halfway through the roasting time.
Heat the oil in a large, deep non-stick skillet (or wok) over medium-high heat. Add the onion, garlic and ginger. Sauté for 4-5 minutes, until onion becomes soft. Add chopped tomato and saute for 3 minutes.
Meanwhile, in a small bowl mix together all the spices. (I find this simplifies things as there are so many spices, otherwise they can be added directly to the pan)
Reduce heat slightly. Add the spices and tomato paste, and cook for 30 seconds, stirring constantly.
Add the coconut milk, broth and water. Simmer for 8-10 minutes until the curry turns a shade darker and is fragrant. Add the chickpeas and simmer for a few more minutes.
Stir in the spinach leaves, followed by the roasted vegetables.
Serve into bowls along with steamed rice. Top with cashews, coriander leaves (or parsley) and serve lime wedges on the side. Enjoy!
- Although, I like the flavor boost that cardamon gives, not everyone has it in their spice collection. If needed, it can be omitted.
- Feel free to change up the vegetables. Just remember to chop them up so that are all pretty much about the same size, so the roast evenly in the oven. Alternatively, you can cook the vegetables in sauce for 20 minutes, or until tender.
- I like to serve this recipe with whole grain basmati rice. It’s simple to prepare — and perfect every time! All you need to do is put the rice in a pot of water (it’s cooked in lots of water just like pasta or potatoes), stir, then cover and turn the heat to low and simmer it for 25 minutes, then drain in a colander and allow it to stand for 5 minutes before fluffing with a fork. Voila!
If you make this Coconut Korma Curry with Chickpeas & Roasted Vegetables recipe, I’d love to hear how it turned out for you! Be sure to rate it and leave a comment below to let me know! Especially if you have tips for other readers. Or take a picture and tag me on Instagram @ellerepublic and don’t forget to hashtag #ellerepublic so I don’t miss it!