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Cauliflower korma

Cauliflower korma

https://www.coop.co.uk/recipes/cauliflower-korma

Warm and filling, this creamy curry makes the most of seasonal cauliflower

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    38%
    3167kj 756kcal
  • Fat
    High 43%
    30.1g
  • Saturates
    High 68%
    13.6g
  • Sugar
    Med 43%
    22.9g
  • Salt
    Low 43%
    1.33g

% of adult’s reference intake | Carbohydrates per serving : 94g

Ingredients

  • 1 Co-op British cauliflower, broken into florets
  • 1 tbsp Co-op olive oil
  • 150g basmati rice
  • 1 tbsp flaked almonds
  • 1/2 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 Co-op British leek, thinly sliced
  • 1 Co-op British carrot, sliced
  • 1 red chilli, deseeded
  • and finely chopped
  • 100ml vegetable stock
  • 100ml light coconut milk
  • 1/2 x 500g jar Co-op korma sauce

Method

  1. Preheat the oven to 200ºC/fan 180ºC/Gas 6
  2. Toss the cauliflower in 1/2 the oil and roast for 25 mins
  3. Meanwhile, cook the rice according to the pack instructions
  4. Dry fry the almonds until golden, then set aside
  5. Add the remaining oil, along with the veg and 1/2 the chilli, season, and fry for 5 mins
  6. Pour in the stock, coconut milk, korma sauce and 300ml hot water and stir
  7. Bring to the boil, then simmer for 10 mins, until thickened
  8. Stir in the cauliflower, sprinkle over the almonds and remaining chilli, and serve with the rice

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