Korma with Vegan Naan

Delicious vegan curry and you don't even miss the meat or meat substitute!
5 van 1 stem
Cooking time 30 mins
Total time 30 mins
course Main
cuisine Indian
servings 2 persons
calories 710 kcal


  • Frying pan
  • Cooking pan



  • 200 g broccoli
  • 200 g pumpkin
  • 200 g carrot
  • 70 g korma pice paste (for example Fairtrade)
  • 100 g chickpeas
  • 200 ml coconut milk
  • 120 g rice

Naan (2 breads)

  • 125 g selfraising flour
  • 75 g yoghurt
  • 1 tsp salt, garlic powder and coriander



  • Cut and wok the vegetables. Meanwhile, cook the rice.
  • Add the spice paste briefly to the vegetables. Then add the coconut milk.
  • Drain the chickpeas and toss them through the sauce.
  • Simmer low until the vegetables are al dente (this is when you can poke the vegetables with your fork).


  • Mix all the ingredients for the naan together and kneed it into a dough.
  • Cut the dough in 4 pieces and roll the pieces into a flat, oval shape.
  • Brush the bread with olive oil and fry each side of the dough in a pan for 4 minutes.


Vegan: it is already vegan.
Seasoning: add more salt and pepper. 


Sugar: 16.7gFiber: 17.4gCalories: 710kcalSaturated Fat: 10gFat: 22.2gProtein: 19.7gCarbohydrates: 110.9g
course Main
cuisine Indian
keyword Curry, Indian curry, Korma
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