A beautiful creamy curry best served with turmeric rice.
2 x pots of Tideford Organics Vegan Coconut Korma (or another vegan korma sauce)
½ small cauliflower, cut into chunks
1 small aubergine, cut into chunks
1 red pepper, cut into chunks
½ teaspoon salt
2 tbsp sunflower oil
2 tbsp toasted flaked almonds
2 tbsp fresh coriander
Start by preheating your oven to 220℃ / 200℃ / gas mark 7 / 425F.
Place the aubergine, cauliflower and red pepper in a roasting tray and scatter over the salt. 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 until the vegetables are soft and tinged with brown.
Place the Korma sauce in a pan and add the roasted vegetables.
Bring to a simmer and bubble gently for 5 minutes.
Scatter with the toasted flaked almonds + the fresh coriander and serve with turmeric rice.
If you’re feeling inspired by this post, click here for our guide to some of our favourite vegan curries!
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