Easy Vegetable Korma (Vegan)

Ingredients

• 1 medium cauliflower (cut into chunks)
• 2 medium aubergines (cut into chunks)
• 4 tablespoons olive or melted coconut oil
• 1/2 teaspoon salt
• 2 teaspoons cumin
• 2 small red onions (sliced)
• 1 red pepper (sliced)
• 3 garlic cloves (crushed or grated)
• 2 teaspoons turmeric
• 2 teaspoons garam masala
• 1/2 teaspoon chilli flakes (or to taste)
• 8 cardamom pods (bashed (optional))
• 400 g tin chickpeas (drained)
• 400 ml tin coconut milk
• 2 tablespoons ground almonds
• 2 tablespoons fresh coriander/cilantro (chopped finely, plus extra for garnish)
• 300 g cooked brown basmati rice to serve ((or white basmati, or naan breads))

Instructions

1. 1

   Start by preheating your oven to 220C / 200C / gas mark 7 / 425F.

2. 2

   Place the aubergine and cauliflower in a roasting tray and scatter over all the salt and 1 teaspoon of the cumin. Drizzle over 2 tablespoons of the oil, toss everything together and then spread out in a single layer. Roast in the oven for 15-20 minutes or until the vegetables are soft and tinged with brown.

3. 3

   Meanwhile, place the onions, red pepper and the rest of the oil in a pan and fry over a low heat for 5 minutes, with the lid on, until soft but not brown.

4. 4

   Add the garlic, chilli, remaining cumin, turmeric, garam masala and cardamom pods, and cook gently for 2 minutes, stirring regularly. Add a splash of water if it gets too dry.

5. 5

   Add the drained chickpeas and coconut milk and bring to the boil. Turn down and simmer for 5 minutes.

6. 6

   When the aubergines and cauliflower are ready, add them to the curry and stir everything together. Add the ground almonds and fresh coriander (cilantro) and stir again.

7. 7

   Serve with the rice and/or naans and scattered with a little more fresh coriander.