Roasted Cauliflower, Aubergine and Red Pepper Korma

Tideford Organics' in a bowl
Prep Time: 5M
Cooking Time: 25M
Serves: 4

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  • 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

A beautiful creamy curry best served with turmeric rice.

Prep Time: 5 minutes
Cooking Time: 25 minutes
Serves: 4

If you’re feeling inspired by this post, check out our guide to some of our favourite vegan curry recipes!


  • 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.

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