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Easy Vegetable Korma with Cauliflower and Peas

Easy Vegetable Korma with Cauliflower and Peas

I’m all for easy things in life because let’s face it, life is difficult enough already. That’s why I made the easy vegetable korma with cauliflower and peas. To help with taking some of that stress out of our daily lives. 

You may not have heard of korma before so let me give you a quick run-down. Korma is typically a mild dish that is believed to have originated from the Indian-subcontinent. It has plenty of spices and many variations, making it a perfect all-rounder for just about any time of the year. 

Having the wonderful aroma of a beautifully crafted curry dish, our vegetable korma takes you on a journey of exploration in taste and texture, leaving you with a satisfied tummy and warm fuzzy feeling throughout. Perfect for the cooler months. So grab your blankets, pop on your favorite TV show or grab a book, and sit back with a bowl of korma to keep you warm. 

cauliflower peas garlic ginger and onion on a table portrait

This recipe does require a larger than normal amount of ingredients and time. However, many of these are simply spices, many of which you probably already have. To make this recipe, you will need 17 ingredients and 40 minutes. 

Among the many impressive ingredients we have included in this recipe, some stand out among the rest. Firstly, we have cauliflower, chickpeas, coconut milk, and green peas. We are offered a good source of omega-3 fatty acids, vitamin K, folate, vitamin C, carbohydrates, and dietary fiber. We also have onion, mango, and brown rice which provide us with some potassium, vitamin B6, vitamin A, folate, and copper.

To top this off, we add in some garlic, fresh ginger, turmeric, cumin, and coriander for a taste fiesta! What more could we ask for? 

sliced mango on a chopping board portrait

The easy vegetable korma with cauliflower and peas is the perfect dish for lunch or dinner because it’s: 

  • Super tasty! 
  • Sure to keep you buzzing with warmth.
  • A great source of protein – 16g per serve. 
  • A good source of fiber – 13g per serve. 
  • Easy to make.

To store any korma you may have left over, you will need to place your meal in an airtight container and pop it into the fridge for up to 48 hours. You only need to remember to heat it before you eat it. 

mango puree and vegetable korma portrait

I personally think this meal is great for taking to work. Just remember to place it in a heat friendly (microwave safe) container to allow you to heat it without any fuss. Oh, and be sure to make sure the lid is firmly on – we don’t want any nasty accidents happening. 


Liked this recipe? Why not head over and check out our Quick Moroccan Vegetable Stew for more easy recipe ideas.

Easy vegetable korma with cauliflower and peas double portrait

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Cilantro, Coconut


For the spices

  • 1 stick cinnamon stick
  • 2 tsps cumin (ground)
  • 2 inches fresh ginger (minced)
  • 2 cloves garlic (minced)
  • 2 tsps ground coriander
  • 1 tbsp sunflower oil
  • 1 tsp turmeric powder

For the rice

  • 1 cup brown rice
  • 2 cups water

For the korma

  • 1 head cauliflower (florets)
  • 1 can chickpeas
  • 1 cup coconut milk
  • 1 cup frozen green peas (defrost)
  • ½ cup mango (puree)
  • 1 medium onion (sliced)
  • ¼ cup slivered almonds
  • 1 cup vegetable broth


  1. Cook the rice with the water until soft for about 30 minutes.
  2. Preheat the oil in a a big skillet and saute the onion for about 5 minutes before you add the spices.
  3. Roast the spices until aromatic for a minute or two, then add the liquids and the mango puree.
  4. Add the cauliflower florets and boil them in the liquids for about 5 - 10 minutes, depending on size until dente.
  5. Also add the defrosted peas and boil them for 5 minutes together with the cauliflower.
  6. Add the chick peas, stir everything well and adjust taste.
  7. Serve together with rice and some roasted almonds sprinkled on top, enjoy!


Alternatively you can boil the cauliflower in water and add it to the korma separately, same with the peas. This way you can be sure you don't over or undercook the cauliflower.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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