Make sure the onion is lovely and soft before adding the vegetables. Typically, a korma would contain cream, but we’ve used coconut milk here to make it suitable for vegans (plus it adds great flavour!).
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr
Cal/Serv:
612
Ingredients
2Tbsp.
olive oil
1
large onion, finely chopped
4
cardamom pods
5
cm piece fresh root ginger, peeled and finely grated
3
garlic cloves, crushed
1Tbsp.
tomato purée
11/2tsp.
ground cumin
11/2tsp.
ground coriander
1/2tsp.
turmeric
2
sweet potatoes, peeled and cut into rough 1.5cm pieces
1
medium cauliflower head, cut into florets (about 900g)
400ml
tin coconut milk
400g
tin chickpeas, drained and rinsed
50g
ground almonds
200g
fine green beans, trimmed and roughly chopped
Small handful coriander, roughly chopped
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. In a large roasting tin, toss the oil, onion and some seasoning. Cover the tin tightly with foil and cook for 15min, or until the onion is tender.
Step 2Meanwhile, using a pestle and mortar, bash cardamom pods to break husks. Pick out the seeds (discard husks) and finely grind. Mix in the ginger, garlic, tomato purée, ground cumin and coriander, turmeric and 1/2-3/4tsp fine salt and plenty of freshly ground black pepper.
Step 3Carefully remove the tin from the oven; mix in the sweet potatoes, cauliflower and spice mix, until well combined. Return to the oven, uncovered, for 25min, or until the vegetables are nearly tender.
Step 4Stir in the coconut milk, 250ml water, the chickpeas, ground almonds and green beans. Return to the oven for 20min, or until the vegetables are tender. Scatter over the coriander and serve with rice, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
