Prep:  20 minutes
Cook:  50 minutes
Serves:  6
Average: 4.2 (16 votes)
Recipe by: Sydney Markets
Enjoy this creamy vegan korma curry on top of freshly steamed rice with pappadums for a satisfying meat-free meal.

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Kumara, Cauliflower and Cashew Korma Curry
  1. Heat oil in a large heavy-based saucepan over medium-high heat. Add onion and cook, stirring often, for 4-5 minutes until tender
  2. Add kumara and cauliflower to the pan and cook, stirring occasionally, 
for 5 minutes. Add curry paste and ginger and cook, stirring, for 2 minutes until aromatic
  3. Reserve 2 tbs coconut cream. Stir remaining coconut cream, tomatoes, chickpeas and water into curry mixture. Cover and bring to a gentle simmer over medium heat. Reduce heat and simmer, stirring occasionally, for 35-40 minutes until vegetables are tender. Stir in cashews and spinach. Season with salt and pepper to taste. Drizzle with reserved coconut cream
  4. Serve curry with rice, coriander, extra cashews and pappadums
 on the side
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A comforting mild curry
8 months 3 days ago
I am an avid fan of recipes produced by Sydney Markets/Sue Dodd. I have been collecting the cards from day dot! They hero produce that is in season and are on trend. This recipe is from the winter 2019 series. This curry did not dissapoint! I halved the recipe and soaked 68g of dried chickpeas overnight, simmering them for 75 minutes and adding them half way at cooking time. I replaced the EVO oil with coconut oil, used Sharwood's Korma Curry Paste and regular coconut cream.
2 years 11 months ago
This recipe has quickly become a family favourite! Perfect for a meat free meal. I add a full jar of the Korma sauce and the flavour is amazing.