Korma Roasted Cauliflower with Naan Tacos
Fancy something a little different for your next curry night? Why not try our Korma Roasted Cauliflower with Naan Tacos?
Our delicately roasted cauliflower is served with a delicious korma drizzle and a vibrant kachumber salad to create a handful of heaven. Super easy to make and likely to be devoured in seconds - these guys take fusion cuisine to the highest possible level.
Serves
Ingredients
For the tray bake
<item-todo-done>1 large cauliflower<item-todo-done><item-todo-done>1 tbsp medium curry powder<item-todo-done><item-todo-done>1 tbsp ground turmeric<item-todo-done><item-todo-done>1 tsp cumin seeds<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done> Salt & pepper<item-todo-done>
For the kachumber salad
<item-todo-done>2 good quality tomatoes<item-todo-done><item-todo-done>½ red onion<item-todo-done><item-todo-done>½ cucumber<item-todo-done><item-todo-done> juice of 0.5 lime<item-todo-done><item-todo-done> handful of chopped coriander<item-todo-done><item-todo-done> Salt & pepper<item-todo-done>
For the korma sauce
<item-todo-done>3 tbsp korma curry paste<item-todo-done><item-todo-done>100g coconut yoghurt<item-todo-done><item-todo-done>1 tsp cold water, to loosen the sauce if needed<item-todo-done><item-todo-done>1 tbsp mango chutney<item-todo-done>
For the naan tacos
<item-todo-done>250g coconut yoghurt<item-todo-done><item-todo-done>200g plain flour, plus extra for dusting<item-todo-done><item-todo-done>2 tsp baking powder<item-todo-done><item-todo-done>1 tsp nigella seeds<item-todo-done><item-todo-done> melted plant-based butter<item-todo-done><item-todo-done> generous pinch of salt<item-todo-done>
To serve
<item-todo-done>1 tbsp crispy onions<item-todo-done><item-todo-done>1 tbsp flaked almonds<item-todo-done><item-todo-done>1 red chilli, finely sliced<item-todo-done><item-todo-done>2 handfuls of fresh coriander leaves<item-todo-done>
Before you start
Oven preheated to 200˚C, fan setting | Large roasting tray | Medium mixing bowl | Large mixing bowl | Rolling pin | Pastry brush
Prepare the naan taco dough
- Mix the plain flour, coconut yoghurt and baking powder together in a large mixing bowl with a very generous pinch of salt.
- Bring the dough together using your hands, then knead for 2 minutes or until a sticky ball has formed.
- Return to the bowl, cover with a tea towel and set aside to rest.
Meanwhile, make the korma sauce
- Mix the korma curry paste with the coconut yoghurt, mango chutney, and a little water if needed to loosen the sauce slightly.
Prepare the kachumber
- Dice the tomatoes.
- Peel and dice the red onion.
- Deseed and dice the cucumber.
- Add everything to the large mixing bowl with a drizzle of olive oil, the lime juice and a good pinch of salt.
Prepare the cauliflower
- Chop the cauliflower into small florets and add them to a baking tray with the curry powder, turmeric and cumin seeds.
- Season generously with salt and pepper and drizzle generously with olive oil.
- Mix everything together and put the tray in the oven for 30 minutes or until golden and crisp.
Make the naan tacos
- Cut the rested dough into 12 pieces and roll into balls.
- Generously flour the work surface and rolling pin and roll each dough ball into a round, small taco shape approx. 10-12 cm in diameter.
- Heat a large, dry frying pan over a medium-high heat.
- Add a few of the naan tacos to the pan and cook for 2-3 minutes on one side or until bubbling and golden, then flip and cook for another 1-2 minutes.
- Brush each naan taco with some melted plant-based butter and repeat until all of the naan tacos are done.
- Keep warm under a clean tea towel.
Serve
- Drizzle the korma sauce all over the roasted cauliflower and top with dollops of kachumber.
- Garnish with the flaked almonds, crispy onions, coriander leaves and red chilli.
- Pop the tray in the centre of the table, ready to share, then scoop the filling up with the homemade naan tacos.