Curries are definitely one of my all time favourite meals. I just love the spicy creaminess of them! They can be made pretty easily when you can get your hands on a decent curry paste, and can be very healthy when made with the right ingredients.

This version of a korma is vegan but could also be made with chicken or beef as a replacement or addition to the chickpeas. What really makes this special is roasting the vegetables, it gives them a wonderful tender sweetness that works very well with the korma spices. I’ve roasted veggies for a curry before, and I would definitely recommend it!

Roasted vegetable korma KHGS

Roasted Vegetable Curry (vegan)
Serves 2
Delicious, healthy vegan curry with mild spiced flavour
  1. 2 peppers
  2. 1 aubergine
  3. 1 medium courgette
  4. 1/4 - 1/3 cup of korma curry paste
  5. 1 - 2 green chilli, finely chopped
  6. Thumb size piece of fresh ginger, minced
  7. 1 tin of chickpeas
  8. 1/2 can of full fat or light coconut milk
  9. Fresh coriander to serve (optional)
  1. Begin by chopping and roasting the veggies. Cube the aubergine and courgette and chop the peppers into chunks. Pre heat the oven to 200, mix the veg with a little olive oil and roast for 20 - 30 minutes, then set aside.
To make the curry
  1. Heat up some oil (I used coconut) in a large pan or wok over a medium heat. Add the korma paste, finely chopped green chilli (with the seeds will be spicier) and minced ginger. Fry the paste and spices until they become fragrant. Then add all the roasted veggies and the drained can of chickpeas. Mix well so that everything is coated in the curry paste. Add the coconut milk and mix again. Simmer for 10 minutes until everything is warmed through. Serve with some fresh coriander sprinkled on top.
Wholeheartedly Laura

You can serve this with rice of course, then I think you’d get 3 – 4 servings. Personally I prefer a big serving of the curry accompanied by some steamed green veggies.


This is such a colourful curry as well! Full of vegetables, healthy fats from the coconut milk and a little protein from the chickpeas it is a well balanced, satisfying meal.


If you would like to make it lighter, use light coconut milk and serve with some cauliflower rice (just cauliflower grated or processed until it resembles rice, steamed or cooked in the microwave).

As with all curries, this tastes even better as leftovers once the flavours have mingled. Next time I make this I think I’ll be doubling the batch and keeping some in the freezer!

Are you a fan of curry? Do you have a favourite curry recipe?