Cauliflower Korma

Name: Cauliflower Korma
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Asian, Indian
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 1 large carrot, diced; 450 grams cauliflower, chopped into small florets; 2 cups vegetable stock; 400 grams lentils, rinsed and drained or chickpeas; 150 grams chopped spinach, or baby spinach or frozen; 1 cup peas, frozen; 1 cup green beans, frozen; 200 g korma curry paste; 1 teaspoon garam masala; 1 1/2 teaspoons turmeric; 1 teaspoon ground coriander; 2 teaspoons paprika; 1 1/2 teaspoons ground ginger; 1/2 teaspoon fresh ginger, grated; 1 teaspoon cumin; 1/4 teaspoon chilli ground; 3/4 lemon, keep the rest for the coconut cashew cream; 3 tablespoons tomato paste; 1 tablespoon maple syrup; 1 cup natural cashew nuts, raw and unsalted; 2 teaspoons lemon juice; 400 grams coconut milk, or cream; 1/2 cup coconut cashew cream; 1/2 cup coriander, chopped

4 steps

Prep:20minCook:25min

Adapted from Vegful by Nadia Lim

Updated at: Thu, 17 Aug 2023 04:47:23 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Instructions

Step 1

Heat oil in a wok or large fry pan on medium heat. Cook onion and carrot for about 5 minutes, until softened. Add the curry paste mix and cook for a further 2 minutes or so, until fragrant. Make up the curry paste mix.

Step 2

Add cauliflower, lentils, frozen spinach (if using), peas, beans, coconut cashew cream, stock, or water. 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 3

Stir through spinach until wilted and season to taste with salt and pepper.

Step 4

To serve, drizzle with coconut cashew cream and garnish with coriander.