Pic of Romanesco & chickpea korma

Romanesco & chickpea korma

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Vegetarian mains

Romanesco & chickpea korma

Serves 2 1h
Romanesco is one of our veg heroes, heralding Autumn. Its fractal patterns are mesmerising to look at and it tastes fantastic too, with a sweet, nutty flavour. Fresh turmeric adds a warming flavour to this: the easiest way to peel it is with a teaspoon but its powerful orange hue can stain when cut, so wear rubber gloves if you like, and take care to wash your board and utensils well.

Cook's notes

Use a teaspoon of ground turmeric if you don’t have any fresh.


  • 20g flaked almonds
  • 1 leek, trimmed & halved, then finely shredded
  • 30g coriander, stalks & leaves finely chopped separately
  • 125g brown basmati rice
  • 1 small piece turmeric, peeled & finely grated
  • 1 garlic clove, peeled & finely grated
  • 25g korma spice paste
  • 1 tsp mustard seeds
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground ginger
  • 1 chilli, finely chopped - add to taste
  • 1 400ml tin coconut milk
  • 125g cherry tomatoes, halved
  • 1 cinnamon stick
  • 1 400g tin chickpeas, drained & rinsed
  • 1 Romanesco, leaves removed & chopped into florets, halving any large ones
  • 1 lime
Image of Romanesco & chickpea korma


Prep time: 25 min
Cooking time: 35 min
  • Step 1

    1. Put a medium saucepan of salted water on to boil. Put the almonds in a large dry saucepan. Gently heat, stirring often, until golden and toasted. Transfer to a plate. Set aside.
  • Step 2

    2. In the same large saucepan, heat 2 tbsp of oil. Gently fry the leek for 10 minutes, stirring occasionally. Add a splash of water if it looks like catching. Add the coriander stalks to the leek.
  • Step 3

    3. Rinse the rice in a sieve, then boil it for approx. 20 minutes, until tender with a little bite.
  • Step 4

    4. Meanwhile, add the turmeric, garlic, korma spice paste, mustard seeds, cumin, ground coriander, ground ginger and chilli (to your taste) to the leek. Stir for 1 minute, until the spices are fragrant.
  • Step 5

    5. Add the coconut milk, tomatoes and cinnamon stick. Add the chickpeas. Simmer for 10 minutes, while you continue. (Keep an eye on the liquid; add a splash of water to thin if needs be.)
  • Step 6

    6. Add the Romanesco to the curry. Cook for 8-10 minutes or so, until the florets are just tender with a little bite.
  • Step 7

    7. When ready, drain the cooked rice. Remove the cinnamon stick from the curry. Stir in three-quarters of the coriander. Season and add a squeeze of lime juice. Serve the rice with the curry, sprinkled with almonds and remaining coriander.

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