Make this creamy veggie korma for a comforting dinner, then check out more vegetarian curry recipes such as our easy spinach, chickpea & potato curry and vegetarian curry.

For more veggie options, check out our roasted cauliflower, vegetarian chilli, vegetarian paella and other vegetarian recipes.


  • 1 large cauliflower, broken into florets, leaves roughly torn
  • 2 tbsp groundnut oil
  • 2 tsp ground turmeric
  • a sprinkle sea salt flakes
  • 4 cardamom pods, bruised
  • 2 tsp cumin seeds
  • 1 large onion, finely chopped
  • 1 green chilli, chopped
  • 2 cloves garlic, crushed
  • ginger, grated to make 1 tbsp
  • 2 tsp ground coriander
  • 4 cloves, ground
  • 200ml vegetable stock
  • 2 tbsp ground almonds
  • 4 tbsp natural yogurt
  • a handful coriander, chopped
  • rice and naans, to serve


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Put the cauliflower florets and leaves in a bowl with 1 tbsp oil, 1 tsp of the turmeric and a good sprinkling of salt. Toss together then spread on a non-stick baking sheet and roast for 15-20 minutes or until browning at the edges and starting to become tender.

  • STEP 2

    Meanwhile, heat 1 tbsp oil in a pan, add the cardamom and cumin seeds, and sizzle until fragrant. Add the onion and chilli, and cook until the onion is softened and lightly golden. Add the garlic and ginger, and cook for 2 minutes, then stir in the remaining turmeric and the rest of the spices.

  • STEP 3

    Tip in the roasted cauli and stir well, then add the stock and almonds. Simmer for 5 minutes then stir in the yogurt and heat through gently. Stir in the coriander and serve with rice and naans.

Check out more vegetarian curry recipes...

Bowl of creamy aubergine curry with a plate of forks at the side

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