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Vegan Korma with Creamy Butternut Sauce

This plant based veggie korma uses pureed butternut squash and coconut milk to create a luscious cream sauce full of fragrant spices. No one will miss the dairy! Make this korma your own by including all of your favorite vegetables and beans or legumes; I use a mix of roasted cauliflower, broccoli and mushrooms with chickpeas.
4.88 from 8 ratings


Korma Sauce

  • 1 small butternut squash
  • 1 can of coconut milk
  • ½ an onion, chopped
  • 3 large garlic cloves
  • 2 tsp fresh grated ginger
  • 1.5 tsp Mustard seeds
  • 1.5 tsp Fenugreek seeds
  • 1.5 tsp Cumin seeds
  • 1.5 tsp Black onion seeds
  • 1 tsp Tumeric
  • 2 tsp Garam masala


  • ½ a head of cauliflower, chopped into florets
  • ½ a head of broccoli, chopped into florets
  • 200 g (7 oz) white mushrooms
  • 1 can of chickpeas, drained and rinsed


  • First, we will roast the butternut squash. Preheat the oven to 180C / 360F. Slice the butternut squash lengthways and then lie the two halves face down on an oiled baking tray. Poke some holes through both of the halves with a knife. Place in the oven for around 45 minutes, until soft.
  • While the squash is cooking, you can prep your vegetables and start the sauce.
  • Heat a couple teaspoons of coconut oil in a saucepan and sauté the onion, ginger and garlic until soft. Add the whole spices (fenugreek seeds, mustard seeds, cumin seeds and black onion seeds) to the pan and mix through until they start to release their fragrance. Add the tumeric and the coconut milk. Stir through, cover and turn off the heat.
  • Once the squash is ready, remove it from the oven and set aside to cool down for a few minutes while you get the vegetables sorted.
  • Turn up the oven temperature to 200C / 400F. Arrange the vegetables on a baking tray and spritz with oil. Put in the oven for 20 minutes, until they are starting to brown.
  • While your veggies are roasting, you can finish off the korma sauce. Use a spoon to scoop the flesh of the butternut squash out of the skin and add it to the saucepan with the spices and coconut milk.
  • Use an immersion blender to blend the whole mixture smooth, then gently reheat. Add the garam masala and chickpeas.
  • Simmer on a low heat until your roasted vegetables are ready, and then add them to the saucepan. Done!
  • Serve with rice and nan.
Serving: 1g, Calories: 184kcal, Carbohydrates: 13g, Protein: 4g, Fat: 15g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Sodium: 33mg, Fiber: 4g, Sugar: 3g