Cauliflower and Chickpea Korma
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Ingredients
4 servings
2 tablespoonsolive oil
1onion
large, diced
1carrot
large, peeled and diced
¾ teaspoongaram masala
200gkorma curry paste
store-bought
450gcauliflower
chopped into small florets
400gcan chickpeas
rinsed and drained
1 ½ cupscoconut cashew cream
1 cupvegetable stock
or water
2 tablespoonstomato paste
chilli flakes
optional
150gspinach
chopped, or baby spinach
lemon
juice
½ cupcoconut cashew cream
½ cupcoriander
chopped
Instructions
Step 1
Heat oil in a wok or large fry pan on medium heat.
Step 2
Cook onion and carrot for about 5 minutes, until softened.
Step 3
Add garam masala and curry paste and cook for a further 2 minutes or so, until fragrant
Step 4
Add cauliflower, chickpeas, Coconut Cashew Cream, stock or water, tomato paste and chilli flakes (if using).
Step 5
Bring to the boil, then reduce heat and leave to simmer, stirring occasionally, for 10-15 minutes until vegetables are tender and sauce has thickened.
Step 6
Stir through spinach and lemon juice until wilted and season to taste with salt and pepper.
Step 7
To serve, drizzle curry with Coconut Cashew Cream and garnish with coriander.
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