Vegan Vegetable Korma with Pilaf Rice
Create your own flavourful vegan vegetable korma with light and fluffy pilaf rice for a delicious dinner this week. This korma isn’t short on coconut flavour, thanks to the five coconut products used. This sweet and fragrant curry will be a family favourite and is a great way to get children to eat vegetables.
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Sweet, mild and very satisfying, this classic Indian-inspired dish is a real crowd pleaser
What is korma usually made of?
‘Korma’ is an Urdu word meaning ‘braise’, which is the cooking technique that’s traditionally used for this dish.
Korma consists of a thick, mild and usually slightly sweet sauce that is served with either meat or vegetables.
Traditionally the sauce is thickened with either cream or yoghurt, but in this vegan version coconut acts as the thickening agent in three different forms – coconut milk, flour and sugar! This also helps to give the dish a comfortingly sweet flavour.
What is turmeric good for?
In this recipe, turmeric is used both in the curry and in the pilaf rice. And over the last few years, turmeric has been getting a lot of praise for its healing powers, so that’s an added bonus for this recipe.
In India, turmeric has been used for hundreds of years to help with issues relating to the skin, digestive system, respiratory tract and inflammation.
A lot of people praise it for helping with arthritis.
Turmeric shouldn’t be used in big doses, but small amounts like this should help to give your body an extra boost.
Total Time: 1 hour and 5 minutes
Prep Time: 15 minutes
Cook Time: 50 minutes
Calories: 711
Servings: 4
Rating:
Total Time: 1 hour and 5 minutes
Calories: 711
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the pilaf rice
- 0.25 0.25 onion, finely diced
- 1 1 cardamom pods, squashed
- 0.25 0.25 tsp turmeric powder
- 0.75 0.75 bay leaves
- 1.5 1.5 cloves garlic
- 0.25 0.25 tsp cumin seeds
- 0.25 0.25 tsp coriander seeds
- 100 100 g long grain rice
- 150 150 ml vegetable stock
- For the korma
- 0.25 0.25 tbsp coconut oil
- 0.25 0.25 onion, finely diced
- 0.5 0.5 cloves garlic, pureed
- 0.25 0.25 tbsp fresh ginger, grated
- 0.25 0.25 tbsp garam masala
- 0.25 0.25 tsp coriander seeds
- 0.25 0.25 tsp cumin seeds
- 0.75 0.75 cardamom pods, squashed
- 0.25 0.25 tsp turmeric powder
- 0.25 0.25 head of broccoli, cut into florets
- 0.25 0.25 sweet potato, diced
- 0.5 0.5 carrots, diced
- 0.25 0.25 red pepper, chopped
- 0.5 0.5 courgettes, chopped
- 12.5 12.5 g cashews
- 0.75 0.75 tbsp desiccated coconut
- 100 100 ml coconut milk
- 60 60 ml vegetable stock
- 0.25 0.25 tbsp coconut sugar
- 0.75 0.75 tbsp coconut flour
Method
- Firstly for the pilaf rice, add all the ingredients into a saucepan and bring it to a boil, turn it down to a simmer and cook for 15-20 minutes until the liquid has been absorbed and the rice is cooked.
- To make the korma, add the coconut oil to a saucepan over medium-high heat, then add the onion, garlic, ginger, garam masala, coriander seeds, cumin seeds, cardamom pods and turmeric and cook for 2-3 minutes until the onion begins to soften and the spices become fragrant.
- Add the broccoli, sweet potato, carrots, red pepper, courgettes and cashews and cook for 2-3 minutes until the vegetables are well covered in the spices, then add the desiccated coconut, coconut milk and vegetable stock and cook for 15-20 minutes until the sauce begins to thicken slightly and the vegetables are cooked. Add the coconut sugar and coconut flour and cook for 1-2 minutes until the sauce has thickened, then season to taste before serving.
Each 642g serving provides:
Fat 16g, Saturates 7.7g, Carbohydrate 128g, Sugars 20g, Fibre 13g, Protein 19g, Salt 2.7g
Ready for seconds? Discover our quick and easy vegan curry recipes!
