Korma is a classic Indian dish with a creamy tomato base that is infused with a complex blend of spices. This particular version has tender cauliflower and wilted kale in it as an added bonus. Its packed full of nutritious vegetables and is a great option fo a quick dinner. Plus, this dish is fairly mild and so it's great for kids.

Easy Cauliflower and Kale Korma [Vegan, Gluten-Free]



  • 1.2 pounds cauliflower florets
  • 3 handfuls of shredded kale
  • 1 14-ounce can tomatoes, chopped
  • 4 tablespoons korma curry paste
  • 1 14-ounce can coconut milk
  • 2 cups vegetable stock
  • 1 14-ounce can chickpeas
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 tablespoon grated ginger
  • A small bunch of coriander
  • 2-3 handfuls of cashew nuts
  • Olive oil


  1. Heat some olive oil in a large saucepan.
  2. Add the finely chopped onion, ginger, and crushed garlic.
  3. Fry this gently until it's soft.
  4. Add the korma paste and fry it with the onion mixture for 1-2 minutes.
  5. Depending on size, cut cauliflower florets into halves or quarters.
  6. Add them to the saucepan, coat all over with curry paste.
  7. Add chopped tomatoes and vegetable stock.
  8. Bring it to a boil, then lower the heat, and cook it, covered, for 15-20 until the cauliflower is cooked.
  9. Add the coconut milk, kale, cashews, and chickpeas.
  10. Cook this until the kale has wilted.
  11. Serve it with freshly chopped coriander on top