Indian Bites Korma with Toasted Almonds Vegan recipe

Indian Bites Korma with Toasted Almonds

Prep 15 mins
Cook 30 mins
Serves 2

This traditional, North Indian dish is a lightly spiced, thick, rich sauce which coats and compliments the Cauldron Indian Bites to make a deliciously moreish main course or part of an Indian banquet.


1 pack Cauldron Indian Bites
2 tbsp vegetable oil
8 green cardamom pods, bashed
1 tsp Ground coriander
½ tsp Ground cumin
1 tsp Ground turmeric
2 tsp Garam Masala
1/2 tsp Ground cinnamon
2 onions, diced
5 cloves garlic, crushed
2cm piece root ginger, peeled and chopped
200ml coconut cream
1 stock cube dissolved in 200ml hot water
1 red chilli, cut lengthways
Cauliflower rice
Small bunch of coriander, chopped
Squeeze of lemon
Toasted almonds

For the Raita:
4 tbsp non-dairy yoghurt
Squeeze of lemon
1 tbsp fresh mint, chopped
1 red chilli finely chopped or ½ tsp chilli puree
Salt and black pepper to taste

For the Onion Salad:
1 small onion, diced
2 tomatoes, diced
Squeeze of lemon
Small bunch of mint, leaves chopped
Small bunch of coriander, leaves and stalks chopped
Salt and black pepper to taste


  1. Preheat the oven and a baking tray to 200°C.
  2. Fry the cardamom pods and ground spices in the oil for 2-3 minutes on a medium heat, add the onion and cook gently for 10 minutes until softened.
  3. Add the garlic and ginger and cook for 2-3 minutes more then stir in the coconut cream, stock and red chilli. Bring to the boil, cover and simmer for 15 minutes, adding water or stock if the sauce is a little too thick. Allow to cool for 5 minutes then blend until smooth in a food processor or with a stick blender then return to a clean pan and keep hot.
  4. Meanwhile, cook the Cauldron Indian Bites in the oven as directed on the pack.
  5. Serve the Cauldron Indian Balls with the korma sauce topped with coriander on a bed of cauliflower rice with a sprinkling of toasted almonds.