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Serves 8

Winter Veg and Chickpea Korma

A tasty curry packed full of veg. You can have it with rice but it doesn’t need it.


  • 1 tbsp olive oil
  • 2 onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 5cm piece of ginger, peeled, finely chopped
  • 4 tsp curry powder
  • 4 tsp cumin
  • 1/2 tsp cayenne pepper
  • 600g parsnips, peeled and chopped, 1cm chunks
  • 2 cans coconut milk
  • 2 cans chickpeas, drained
  • 100g ground almonds
  • 500g cauliflower, cut into florets
  • Juice from 2 limes
  • 150g spring greens, chopped
  • 1 bunch fresh coriander, chopped


  • Pop the oil and onion into a large pan and cook on medium heat until the onion has softened and turning translucent.
  • Add the garlic and ginger and cook for a few minutes.
  • Add the curry powder, cumin, and cayenne pepper and mix into the onions for 1 minute or until fragrant.
  • Add the parsnip, coconut milk, chickpeas, and ground almonds. Bring the mixture to the boil while stirring.
  • Once boiling, turn the heat down to a simmer and cover. If you don’t have a lid, just pop a sheet of foil over the top. Cook for 10 minutes.
  • Add the cauliflower and lime juice, and stir. Pop the lid back on and cook for a further 8 minutes.
  • Take off the lid and add the spring greens and coriander. Stir until the spring greens have wilted, should only take a few minutes.
  • Season with salt and pepper to taste. Serve.
  • Kcal: 473
  • Protein: 13g
  • Fat: 30g
  • Carbs: 31g
  • Fibre: 13g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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