Cauliflower Korma
Prep time - 15 minutes
Cook time - 30 minutes
Difficulty - Easy
Serves / makes - 2 large portions
Ingredients
1 cauliflower, around 600g, cut into bitesized florets, including leaves
1-2T sunflower oil
200g peas
2 onions, around 300g, roughly chopped
4 garlic cloves, around 25g, roughly chopped
Ginger, around 15g, roughly chopped
2 green chillies, optional, roughly chopped
1T sunflower oil
1t ground cumin
2t ground coriander
1t garam masala
1t turmeric
1 can full fat coconut milk, 400g
Salt, to taste
100ml vegan yoghurt
Equipment
Mixing bowl
Baking tray
Chopper attachment of hand blender or food processor
Large frying pan
Method
Heat your oven to 200c/400f/GM6.
Put the cauliflower florets and leaves into a large mixing bowl with 1-2T oil. Mix well, put the cauliflower onto a wide baking tray. Bake for around 10-15 minutes until cooked through.
If you are using frozen peas defrost them in a bowl soaked in hot water.
Whilst the cauliflower is cooking make the sauce. Put the onions, garlic, ginger and chillies (if using) in the chopper attachment of a hand blender or food processor. Add 1T oil and blend until it is a smooth paste.
Heat a large frying pan to a medium heat. Add the paste, fry until it is golden brown and the paste no longer has a raw flavour. This will take around 10 minutes, be sure not to burn the paste. If the pan dries out add small splashes of water to stop it burning.
Add the spices to the pan, mix well, allow to cook for 1 minute. Add the coconut milk and salt, mix again, allow the sauce to simmer on a low heat for 5-10 minutes then add the cauliflower and peas. Mix well, allow to simmer for 5 minutes to warm the vegetables through. Add yoghurt (if using) just before serving.