Dee’s Vegan Potato and Aubergine Korma with Spiced Basmati

By Dee, 23rd September 2016

There’s nothing quite like a homemade curry, packed full of fresh spices and ingredients. This vegan version is made with a host of really tasty and familiar spices that most people will have sitting in their cupboards. Don’t let the long list of ingredients put you off - it is very straightforward to make, but requires a little effort to prep. Rest assured this creamy, nutty curry with cardamom and saffron flavours is well worth it and is ideal for an autumnal night in.

Photography: Aiala Hernando
Styling: Maaike Koorman
Recipe and Food Styling: Ajda Mehmet

  • Prep: 50 mins
  • 50 mins

    50 mins

  • Yields: serves 4-6

Difficulty rating:


For the Korma

6 saffron threads

250 ml almond or cashew milk

100 g ground almonds

100 g unsalted cashews nuts

1 tbsp rosewater

pinch of sea salt

2 large onions, peeled and quartered

2 cloves garlic, peeled

3 inch piece of ginger, peeled

3 bay leaves

4 cloves

2 cinnamon sticks

10 cardamom pods, lightly crushed

2 tbsp olive oil

2 tsp ground cinnamon

2 tsp ground cardamom

2 tsp cayenne pepper

400 ml coconut milk

750 ml good vegetable stock

500 g baby potatoes, larger ones halved

1 aubergine, cut in small chunks

1 pack Dee’s Sausages

50 g unsalted cashew nuts to serve, (optional)

For the Spiced basmati

2 star anise

4 cloves

250 g basmati

You will also need:

food processor


1Soak the saffron threads in a few drops of the nut milk and leave it to steep for a few minutes, until the milk becomes yellow. Add the ground almonds and cashews to a bowl, pour over the remaining nut milk, the rosewater, pinch of sea salt and the steeped saffron, stir together and set it aside for now.

2Add the onions, garlic and ginger to a food processor and blend until you have a paste. In a large pan, begin by frying together the bay leaves, cloves, cardamom pods and cinnamon sticks in the olive oil until fragrant and aromatic. Add the onion, garlic, ginger paste to the spices and fry for another 2 minutes. Finally add the ground cinnamon, cardamom and cayenne pepper for extra flavour and toss together for another minute. Pour in the coconut milk and veg stock and bring to a boil.

3Meanwhile, blend the saffron, almond and cashew mixture in a food processor until you have a smooth paste. Add this to the curry to thicken the sauce, along with the prepared potatoes and aubergine and cook for 20 minutes on a medium heat.

4Whilst the curry is cooking, cook the sausages according to the instructions on the packet and prepare the rice. Add 500ml boiling water to a pan with the star anise, cloves and basmati. Bring to a boil. Once boiling, reduce the heat, cover the pan (not quite fully) and cook for 15 minutes without stirring. When the sausages are ready, cut them in half at an angle and add them to the korma.

5Taste the sauce, season well with salt and pepper, check the potatoes are tender all the way through and the korma is ready to serve.