This easy vegan curry recipe is a true one-tray wonder. It takes minutes to prepare – just chop, pop everything in a roasting tray and let the oven do all the hard work. Our korma paste is made with coconut, turmeric, coriander and cumin, so adding a spoonful promises big flavours with minimal prep.
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.
55MIN
Total time
Ingredients
Servings
4
2
white onions, sliced
1
M&S Remarksable Value red pepper, deseeded, roughly chopped
750 g
M&S new potatoes, halved, quartered
2 tins
(800 g)
(800 g)
chickpeas, drained
2
large M&S Remarksable Value round tomatoes, roughly chopped
1 jar
(180 g)
(180 g)
M&S korma paste
1 tbsp
M&S spicy mango chutney
1 tin
(400 ml)
(400 ml)
coconut milk
4
M&S flame baked rotis
1 bunch
coriander
To serve
4 tbsp
M&S Plant Kitchen coconut pot
1 bag
(65 g)
(65 g)
M&S mango chutney flavour mini poppadom
Nutrition per serving
Calories
956kcal
Fat
41.6 g
Saturates
27.8 g
Sugars
18.1 g
Salt
1865.8 mg
