Jamie's veggie korma and cauliflower rice

This is one of my absolutely favourite recipes by Jamie Oliver! I have cooked this dish many many times, and I love it just as much every time. We have also served it at many dinner partys, and it has always been much appreciated by non-vegetarians as well as vegans. It is also a very good dish to cook a little extra of, and save, as it keeps very well in the fridge a few days so you can enjoy it more than one day. The original recipe has crumbled feta cheese and a table spoon of greek yoghurt on top, but I have skipped that to make it vegan, and I think it is just as good without it! 



Ingredients for 2-4 portions:

  • 1 heaped tablespoon flaked almonds

  • 2 large sweet potatoes

  • olive oil

  • 1 red onion

  • 2 cloves of garlic

  • 1 thumb-sized piece of ginger

  • 1⁄2 a bunch of fresh coriander

  • optional: 1⁄2 –1 fresh red chili (or 1 tsp chiliflakes) 

  • 1 handful of curry leaves (can be left out)

  • 1 heaped tablespoon korma curry paste (store bought)

  • 1 x 400g tin of chickpeas

  • 1 large cauliflower

  • 1⁄2 – 1 lemon



  1. Start by toasting the almonds in a large casserole pan until lightly golden, then tip out and set aside

  2. Scrub the sweet potatoes clean and cut into 4cm chunks. Put them into the pan on a medium heat with 1 tablespoon of oil. Fry for about 5 minutes, or until golden

  3. Meanwhile, peel and finely slice the onion, garlic and ginger.

  4. Finely slice the coriander stalks and chili (fresh chili will give the sauce a real kick, you can use chiliflakes if you prefer)

  5. Add the curry leaves to the pan and stir for 1 minute if you have curry leaves. If not, that is ok!

  6. Add all the sliced veg with the curry paste and cook for another 5 to 10 minutes, or until the onions have softened, stirring occasionally.

  7. Add the can of chickpeas (juice and all) and 600ml of boiling water

  8. Bring to the boil, then reduce to a simmer for around 30 minutes, or until thickened

To make your cauliflower rice:

  1. Click off and the cauliflower leaves

  2. Break or cut off the florets reserving the stalk

  3. Cut the florets into even-sized chunks and pulse in a food processor, or chop finely, until it’s the same texture and size as rice (slightly larger bits is OK if you don’t have a food processor)

  4. Finely slice the cauliflower stalk and leaves and add to the curry for the rest of the cooking time

  5. Tip the cauliflower rice into a microwave-safe dish and cover, alternatively place in a steamer.

  6. Steam or microwave the cauliflower on high for 7 minutes, or until cooked through – do this just before serving

To finish and serve your veggie korma & cauliflower rice:

  1. Add a good squeeze of lemon juice to the curry

  2. Have a taste and season with a pinch of sea salt and black pepper

  3. Sprinkle with the toasted almonds and coriander leaves

  4. Tip the cauliflower on to a nice serving platter, and dig in!


Recipe is adapted from Save with Jamie

RecipesAubrey Moller