Roasted Cauliflower, Aubergine and Red Pepper Korma

Tideford Organics' in a bowl

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!


  • 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.

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part. Will you join them?