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Cheat's cauliflower korma recipe

Cheat's cauliflower korma recipe

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For those moments when you fancy a curry, this veggie recipe will come to the rescue. It's ready in 30, so no need to hang around for a slow-cooked creation, but it tastes beautifully creamy, as all good kormas do, thanks to the concentrated korma paste, ground almonds and Greek yogurt. Serve with rice pouches and warmed naan bread to complete your speedy, super-easy fakeaway. See method

  • Serves 4
  • Takes 30 minutes
  • 508 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 1 cauliflower head broken into florets, stalk cut into 1cm pieces, leaves cut into bite-sized pieces
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped​
  • 2 garlic cloves, crushed
  • 3cm piece fresh ginger, finely chopped
  • 200g jar korma paste
  • 4 tbsp ground almonds
  • 1 reduced-salt vegetable stock cube, made up to 350ml
  • 2 x 250g pouches wholegrain microwave rice
  • 4 tbsp Greek yogurt​
  • warmed naan bread, to serve (optional)

Each serving contains

  • Energy

    2130kj
    508kcal
    25%
  • Fat

    23g 33%
  • Saturates

    3g 16%
  • Sugars

    14g 15%
  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 58.7g Protein 14.7g Fibre 10g

Method

  1. Heat the grill to high. Toss the cauliflower florets and stalk in a bowl with 1 tbsp oil and some seasoning, until well coated. Tip onto a baking tray and grill for 15-20 mins, turning halfway, until lightly charred. Add the leaves halfway through, tossing through the cauliflower and oil.
  2. Meanwhile, heat the remaining oil in a deep, lidded frying pan over a medium heat and fry the onion for 6-8 mins until tender. Stir in the garlic and ginger and fry for 1 min more. Add the korma paste, stir for a few seconds until fragrant, then add the ground almonds. Stir to make a thick paste, then gradually add the stock to make a sauce. Stir in the charred cauliflower, then cover and cook for 5-10 mins until the stems are tender. Add another 100ml water during cooking if it becomes dry.
  3. Microwave the rice to pack instructions. Swirl the yogurt into the curry, warming briefly for 1-2 mins over a low heat (don’t boil vigorously or the yogurt may split), then remove from the heat and check the seasoning. Serve with the rice and a little naan bread, if you like.

Freezing and defrosting guidelines

Freeze curry only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Curry recipes

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