Cauliflower korma recipe
If you’re after a great weeknight veggie dish, let this be your new staple. Using natural yogurt instead of cream makes it a bit lighter.
Ingredients
- 50 g ground almonds
- 1 tbsp olive, coconut or vegetable oil
- 1 large or 2 small cauliflowers (about 1 kg/2 lb 4 oz), cut into medium-sized florets
- 2 onions, sliced
- 2 garlic cloves, grated
- 1 x thumb-sized piece of fresh root ginger, grated
- 2 tsp garam masala
- 1 pinch dried chilli flakes
- 2 tsp tomato purée
- 2 tsp clear honey
- 1 vegetable stock cube
- 300 ml natural yogurt
- 60 g sultanas or raisins
- 1 pinch each of sea salt and freshly ground black pepper
- 1 handful toasted flaked almonds
- 1 handful freshly chopped coriander (cilantro)
- 4 servings of rice (optional)
Details
- Cuisine: Indian-British
- Recipe Type: Cauliflower
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Place the ground almonds in a large saucepan over a medium–high heat. Toast them for a couple of minutes, stirring constantly, until they are brown and smell really nutty. Tip into a bowl and set aside.
- Return the saucepan to the heat and add the oil. Add the cauliflower florets and cook for 5 minutes, stirring regularly, then add the onions.
- Fry for 10 minutes, until the cauliflower and onions are softening and charring in places.
- Add the garlic and ginger. Fry for a couple more minutes, then add the garam masala and chilli flakes and toast for 1 minute longer, stirring them into the veg mix. Frying the spices like this will ensure your curry doesn’t taste of raw spice.
- Add the tomato purée and stir, then drizzle in the honey.
- Crumble in the stock cube and pour over 350 ml (12fl oz) water. Bring to the boil and stir to make sure the stock cube has dissolved.
- Now add the natural yogurt, toasted ground almonds and sultanas or raisins, and season well.
- Cook for 10 minutes, until the vegetables are cooked through. Check them for doneness: if the cauliflower is still a little firm, simmer for 5 minutes further.
- Divide the korma between 4 bowls and top with the toasted flaked almonds and freshly chopped coriander. Serve with rice, if you like.
This recipe is from ONE: One Pan, One Hob, One Meal by Elena Silcock. Published by Hamlyn (16.99). Photography by Louise Hagger.
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