Super Simple Cauliflower Korma
You loved our curry week series so we're bringing you another banging curry recipe to make on those busy weeknights! Ready in just 30 minutes, this Super Simple Cauliflower Korma is packed full of flavour and uses just a handful of ingredients. Check out the recipe below!
Serves
Ingredients
For the Curry
<item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done>1 medium cauliflower<item-todo-done><item-todo-done>1 tbsp garam masala<item-todo-done><item-todo-done>1 tsp ground cumin<item-todo-done><item-todo-done>½ tsp fenugreek<item-todo-done><item-todo-done>4 spring onions<item-todo-done><item-todo-done>1 180g jar of plant-based korma paste<item-todo-done><item-todo-done>½ tsp chilli powder<item-todo-done><item-todo-done>1 x 400g can of coconut milk<item-todo-done><item-todo-done>1 250g bag mixed grains<item-todo-done><item-todo-done> salt, pepper & sugar to taste<item-todo-done>
To Serve
<item-todo-done>25g cashews<item-todo-done><item-todo-done>15g mixed seeds<item-todo-done><item-todo-done>10g fresh coriander<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>2 store bought chapatis<item-todo-done>
Before you start
Preheat the oven to 180*C | Baking tray | Small Frying pan | Medium high sided frying pan | Mixing bowl
Prepare the cauliflower
- Cut the florets off the cauliflower and put them in the mixing bowl (cut any big florets in half so the florets are all roughly the same size
- Add 2 tbsp olive oil, garam masala, cumin powder, fenugreek and a little salt and pepper to the bowl and stir to cover and coat the florets
- Spread the florets out on the baking tray and roast for 30 minutes
Prepare the sauce
- Trim and finely slice the spring onion
- Warm the remaining olive oil in the frying pan over medium heat, add ⅔’s of the spring onions (save the green parts) to the pan and fry for 30 seconds
- Add the all the korma paste, stir to combine and simmer for 1 minute (add the chilli powder here if you like a little spice)
- Add the coconut milk to the pan, stir to combine and simmer for 1 minute
- Open the the mixed grains, add them to the pan, stir to combine and leave to simmer for 8-10 minutes, stirring occasionally
Prepare the toasted sprinkles, coriander and bread
- Add the cashew nuts to the small frying pan and toast over high heat for 2 minutes, stirring occasionally to prevent over-toasting
- Add the mixed seeds to the same pan and toast until some of the seeds start to pop
- Transfer the contents of the pan to a small bowl to prevent burning and set to one side
- Pick the coriander leaves
- Warm the chapatis in the oven according to package instructions
Finish and serve
- Transfer half the florets to the sauce and fold to combine
- Taste and season to perfection with salt, pepper and a little sugar
- Top the curry with the remaining roasted cauliflower florets
- Sprinkle over the toasted cashews and seeds
- Garnish with the spring onions and coriander
- Halve the lime and squeeze the juice over the top of the dish
- Serve immediately with the chapatis (eating this straight out of the pan is actually more fun than it should be and saves on washing up!)