Dish description

Guest chef Astrid Mitchison brings us her Vegan Carrot & Sweet Potato Korma.

Ideal for those who are looking for both a healthy curry and one that is not too spicy, this twist on a classic Korma still has plenty of flavour for you to savour.

And even better, this recipe is not only suitable for vegans but is also dairy-free and refined sugar free.

Vegan Korma Recipe
Carrot and Sweet Potato Korma

How to Make Carrot and Sweet Potato Korma

Serves 2-3
Enjoy immediately

  1. Warm the coconut oil in a large saucepan over a medium heat on the hob. Add the onion and lightly fry for a few minutes until softened. 
  2. Next, add the garlic and ginger and cook for a further minute, stirring constantly.
  3. Stir in the spices (turmeric, garam masala, cumin, ground coriander and chilli) and cook for a further minute.
  4. Add the carrot and sweet potato and stir, ensuring that they are covered in the spice mixture. 
  5. Add the coconut milk and simmer over a medium heat for 10 minutes, stirring regularly, before adding the desiccated coconut & ground almonds. Season with salt & pepper. Stir and simmer for a further 5- 10 minutes until the vegetables are cooked through.

Sprinkle with the flaked almonds to serve and enjoy with quinoa or boiled basmati rice.

Ingredients for Carrot and Sweet Potato Korma

2 x tablespoon coconut oil

1 x onion, finely chopped

3 x cloves garlic, crushed

1 inch piece fresh ginger, grated

1 x teaspoon ground turmeric

1 x teaspoon garam masala

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon hot chilli powder

3 x carrots, chopped (200g)

2 x small sweet potatoes, peeled and chopped into bitesized pieces (325g)

1 x 400ml can coconut milk

3 x tablespoon desiccated coconut (I always use unsweetened)

3 x tablespoon ground almonds

Sea salt & black pepper

2 x teaspoon flaked almonds

recipe links

Links to other recipes and useful information about this recipe:

You can find more of Astrid’s vegan recipes on her Halo Eats website.

And you can talk with her on twitter @HaloEats and follow her on Instagram @halo.eats

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the editor

Editor of Curry Culture and lover of IPA. I wanted to create something that highlighted the best of the industry to both those who work in it and the public who love it so much. Curry Culture is the result so I hope you enjoy it.

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