Roasted Vegetable Korma
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 380 grams, approx ⅓ of a cauliflower, cut into florets
  • a few glugs of extra virgin olive oil
  • salt
  • 350 grams carrots, cut into 1-2 cm thick chunks
  • 410 grams pumpkin, cut into 2-3 cm square chunks
  • 1 red onion, sliced
  • 3 stalks celery, sliced
  • 3 cloves garlic
  • 2 teaspoons grated ginger
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 400 gram tin crushed tomatoes
  • 1 tablespoon poppy seeds
  • ½ cup coconut milk
  • 1 sprig, approx 20, curry leaves
  • 130 grams, approx 1 zucchini, cut into chunks
  • 85 grams, approx handful of green beans
  • 2 teaspoons garam masala
  • pepper
  • 1 bunch coriander, washed and finely chopped
  1. Heat oven to 190 degrees C and line a large baking tray with non-stick paper.
  2. Place cauliflower in a medium sized bowl. Drizzle with a little bit of olive oil, sprinkle with a pinch of salt, toss and tip onto one end of the oven tray. Repeat with carrots, then pumpkin. Place in the oven and roast for 20-25 minutes. Until lovely and brown, cooked through but not too soft.
  3. Into a casserole dish or large pot, add the sliced onion and celery, a glug of oil and saute over medium heat until soft and starting to brown, approx 7-8 minutes.
  4. Add garlic, ginger, ground coriander, cumin and turmeric and cook for a few minutes before adding the tinned tomatoes and some water from rinsing out the tin. Stir through and bring to the boil, before turning down to a simmer and cooking for about 10 minutes.
  5. Meanwhile, place the poppy seeds in a food processor or grinder and grind until fine. Add coconut milk and blend until you form a 'paste.'
  6. Transfer coconut milk/poppy seed paste to a saucepan, add the curry leaves, bring to the boil, then turn down and simmer for about 10 minutes. Be careful not to let it burn..
  7. Transfer onion mix to food processor and process to a smooth sauce. Return sauce to pot. Rinse the food processor out with some water and add to the sauce, along with about ¼ teaspoon salt. Bring to the boil, then turn down to a simmer.
  8. Add the coconut milk and stir through, again with a little bit water used to rinse out the saucepan.
  9. Add zucchini and beans and cook for 5 minutes with the lid off.
  10. Add garam masala, stir through then taste sauce and add salt as needed and some black pepper.
  11. Add roasted veggies and most of the coriander to the sauce and gently stir through.
  12. Serve with rice, pan fried paneer and garnished with remaining coriander.
Recipe by Healthy Home Cafe at