Wood Fired Grilled Vegetable Korma

Wood Fired Grilled Vegetable Korma

Indulge in the exquisite flavours of Wood-Fired Grilled Vegetable Korma, a vegan and gluten-free delight that combines charred mixed vegetables with a creamy cashew coconut sauce infused with aromatic spices. Perfectly crafted over open flames, this dish offers a tantalising fusion of smoky goodness and rich flavours.


- 2 cups mixed vegetables (such as bell peppers, zucchini, eggplant, mushrooms, and onions), chopped into bite-sized pieces
- 1 cup coconut milk
- 1/2 cup cashews, soaked in water for 2 hours
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, chopped
- 2 tablespoons korma spice mix
- Salt to taste
- Fresh cilantro leaves for garnish


1. Preheat your wood-fired grill to medium-high heat.
2. Place the chopped mixed vegetables in a bowl and toss them with a little vegetable oil.
3. Grill the vegetables on the preheated grill until they are charred and tender, about 8-10 minutes, turning occasionally. Remove from the grill and set aside.
4. In a blender, combine the soaked cashews and coconut milk. Blend until smooth to make a creamy cashew coconut sauce. Set aside.
5. Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
6. Add minced garlic and grated ginger to the skillet, and cook for another 2 minutes until fragrant.
7. Stir in the chopped tomatoes and cook until they break down and become pulpy, about 5-7 minutes.
8. Add the korma spice mix to the skillet and cook for a minute, allowing the flavours to meld together.
9. Pour in the creamy cashew coconut sauce and stir well to combine. Simmer for 5-7 minutes until the sauce thickens slightly.
10. Add the grilled vegetables to the skillet and stir to coat them evenly with the sauce. Cook for another 2-3 minutes to heat the vegetables through.
11. Season with salt to taste and garnish with fresh cilantro leaves before serving.

Duration to Cook - Approximately 30 minutes.

Chef Skill Level - Intermediate

Vegan - Yes

Vegetarian - Yes

Gluten-Free - Yes

Serving Suggestion

Serve the Wood-Fired Grilled Vegetable Korma hot with steamed basmati rice or warm naan bread. Garnish with extra cilantro leaves for a burst of freshness. Enjoy this flavourful and satisfying dish as a main course or as part of a vegetarian feast.

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