Coconut Korma Curry Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it.

In a large bowl, toss cauliflower florets and sweet potato cubes with 2 tbs oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt and black pepper to taste until evenly coated.

Spread in a single layer on the baking sheet. Roast 20–25 minutes, turning once halfway, until edges are charred and vegetables are tender. Remove from oven and set aside.

While vegetables roast, heat 2 tbs oil in a large skillet or saucepan over medium heat.

Add the chopped onion and cook 6–8 minutes until translucent and beginning to brown at the edges.

Add minced garlic and grated ginger and cook 1 minute until fragrant.

Stir in ground coriander, turmeric, and cumin and cook 30 seconds to bloom the spices.

Add 2 tbs korma paste and 1/2 cup crushed tomatoes. Cook 2–3 minutes, stirring, until the paste and tomato are well combined and slightly reduced.

Pour in the coconut milk and 1/2 cup vegetable broth. Stir to combine and bring to a gentle simmer.

Season with 1 tsp salt, 1 tsp maple syrup (or brown sugar) and 1 tsp lemon juice. Taste and adjust seasoning as needed.

Simmer the sauce 6–8 minutes to thicken slightly. If it becomes too thick, add a splash of water or broth.

Fold the roasted cauliflower and sweet potato into the simmering korma gently to coat and heat through 2–3 minutes.

If you don't have roasted peppers, char a red bell pepper over a gas flame or under a broiler until skin is blackened on all sides. Place in a bowl covered with plastic or a sealed container for 10 minutes, then peel and chop.

In a small saucepan over medium heat, warm 1 tbs oil (or use a teaspoon). Add 1/2 tsp mustard seeds and cook until they start to pop, about 30 seconds.

Add 1/4 cup finely chopped onion and 1 minced garlic clove. Cook 2–3 minutes until softened.

Add the roasted chopped red pepper, 2 tbs apple cider vinegar, 1 tbs maple syrup, and 1/4 tsp salt. Simmer gently 6–8 minutes until thickened. Let cool slightly, then mash with a fork or pulse briefly in a food processor for a chunky chutney.

Toast cashews in a small dry skillet over medium heat, stirring frequently, 3–4 minutes until fragrant and lightly browned. Remove and roughly chop.

If serving with jasmine rice: rinse 3/4 cup rice until water runs clear. Combine rice and 1.5 cups water in a small saucepan, bring to a boil, reduce to a simmer, cover and cook 15 minutes. Remove from heat and let stand 10 minutes before fluffing with a fork.

If serving with naan: warm naan in a 350°F (175°C) oven 5–7 minutes or cook in a dry skillet until warmed and slightly crisp at edges. If mozzarella naan is used, warm until cheese is melted.

To assemble: spoon korma with vegetables into shallow bowls over a bed of jasmine rice or alongside warmed naan. Add a spoonful of sweet pepper chutney on the side or swirled on top.

Dollop 1–2 tbs vegan yogurt per serving on the curry, sprinkle with toasted cashews, scatter chili threads and chopped cilantro. Serve with a lime wedge to squeeze over just before eating.

Taste final dish and adjust salt, acidity (lemon/lime), or sweetness if needed. Serve immediately while hot.