Plant-Based Korma Curry — a plant-based Indian recipe by BOSH!
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Plant-Based Korma Curry

This korma is one of those recipes we keep coming back to, especially when we want something proper comforting but still feel good about what we're eating. The roasted sweet potato, squash and carrots get all caramelised and sweet in the oven, and then they soak up that creamy, fragrant korma sauce in the most satisfying way. It's warming without being heavy, and the flavours are rich and mellow with just enough spice to keep things interesting. We've made this for big family dinners and quiet midweek nights in, and it always goes down a treat. Honestly, once you've got it on the hob and the kitchen starts smelling like this, you'll be very glad you decided to make it tonight.

Cook: 45 min
Serves 4

Before You Start

  • Preheat oven to 180°C
  • Large baking tray lined with parchment
  • Large frying pan
  • Liquidiser/blender

Ingredients

  • 3 tbsp vegetable oil
  • 1 ½ tsp poppy seeds
  • ½ tsp ground nutmeg
  • ½ tsp turmeric
  • 1 large sweet potatoes - about 400g
  • ½ butternut squash - about 500g
  • 2 carrots - about 150g
  • 2 large onions
  • 7 green cardamom pods
  • 2 cloves
  • 1 bay leaf
  • 50g cashews
  • 75g blanched almonds
  • 2cm piece of fresh ginger
  • 3 garlic cloves
  • 400ml coconut milk
  • 2 limes
  • small bunch of fresh coriander
  • 2 spring onions to serve
  • rice to serve

Method

1

First, roast the veggies

  • Preheat oven to 180°C
  • Peel the sweet potato, squash and carrots and cut into 2cm chunks and arrange on the lined baking tray
  • Drizzle with 1 tablespoon of the oil and season lightly with salt
  • Put the tray in the oven and roast for 30 minutes, turning the tray in the oven after 20 minutes if necessary
  • Remove when softened and a little brown
2

Next, start the sauce

  • Peel and finely slice the onions
  • Bash the cardamom pods with the end of a knife and tear them open
  • Tip the seeds into the large frying pan, add the poppy seeds and cloves and put on a medium-high heat for 2 minutes
  • Reduce the heat to medium-low
  • Add the remaining 2 tablespoons of oil
  • Add the onions, bay leaf, cashews and 50g of the blanched almonds and stir for 12 minutes, until the onions are soft and the nuts slightly golden
3

Then add the remaining spices

  • Peel the ginger by scraping off the skin with a spoon, then roughly chop
  • Rip the stems from the chillies, cut them in half lengthways and remove the seeds if you prefer a milder sauce, then finely chop
  • Peel and crush the garlic into the pan
  • Add the ginger, chilli, ground nutmeg and turmeric to the pan, cook for another 2 minutes
  • Take off the heat and cool for 5 minutes
4

Next, make the creamy paste

  • Remove the bay leaf and transfer to the liquidiser with 200ml coconut milk and whizz to a smooth paste, about 60 seconds
  • Pour back into the pan and put on a medium heat
  • Add the roasted vegetables to the pan
  • Pour in the rest of the coconut milk and stir gently until well mixed
  • Reduce the heat and simmer for about 5 minutes then add a splash of water if the sauce is too thick for your liking
5

Finish and serve!

  • Cut the limes in half and squeeze the juice over the curry, catching any pips in your other hand
  • Taste and season to taste with a little salt
  • Divide between 4–6 plates and serve with rice, if using
  • Chop the stalks from the coriander and save for another recipe, then chop the leaves and the rest of the blanched almonds and slice the spring onions
  • Scatter a little over each portion

Tips & Variations

  • Swap the veg: We love this combo but it works brilliantly with cauliflower, chickpeas or even chunks of firm tofu if you fancy mixing it up. Ian's particularly into it with a tin of chickpeas stirred through at the end for extra protein.
  • Make it creamier: Henry always adds a little extra coconut cream right at the end, just stirred in off the heat. It makes the sauce feel really luxurious and silky without much effort.
  • Serve it right: This is brilliant with fluffy basmati rice but we also love it scooped up with warm naan bread. If you can get your hands on a vegan naan, even better. A handful of fresh coriander on top makes it look and taste like a proper restaurant dish.

Why This Works

The trick here is roasting the veg first rather than just chucking everything into the pot. It adds this depth of flavour and a slightly caramelised texture that you just can't get from simmering alone. The other thing is taking your time building the sauce, letting the onions really soften and the spices bloom properly. Trust us on this one, that patience at the start makes the whole thing taste like it's been cooking for hours.