Cauliflower Korma

Name: Cauliflower Korma with Basmati Rice and Chapatis
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 2 Piece of Shallots; 2 Piece of Tomatoes; 4 Piece of Cardamom pods; 1 Tbsp of Vegetable oil; 100 ML of Water; 10 Grams of Ginger garlic paste; 5 Grams of Curry powder; 2 Grams of Coriander powder; 2 Grams of Turmeric powder; 1 Grams of Nutmeg; 200 ML of Coconut milk; 1 Piece of Vegetable stock cube; 40 Grams of Almond flour; 50 Grams of Mango chutney; 300 Grams of Cauliflower; 1 Tbsp of Vegetable oil; 5 Grams of Garam masala; 1 Tsp of Salt; 150 Grams of Basmati rice; 300 ML of Water; 2 Piece of Chapati; 15 Grams of Fresh coriander; 1 Piece of Lime

with Basmati Rice and Chapatis

This mild curry is a great way of introducing kids to curry.

417 Reviews

Cals 877 · Prot 24 · Carbs 141 · Fat 33

Vegan

30 min

Cauliflower Korma with Basmati Rice and Chapatis

This mild curry is a great way of introducing kids to curry.

417 Reviews

Cals 877 · Prot 24 · Carbs 141 · Fat 33

Vegan

Ingredients

Curry

Shallots

2 Piece

Tomatoes

2 Piece

Cardamom pods

4 Piece

Vegetable oil

1 Tbsp

Water

100 ML

Ginger garlic paste

10 Grams

Curry powder

5 Grams

Coriander powder

2 Grams

Turmeric powder

2 Grams

Nutmeg

1 Gram

Coconut milk

200 ML

Vegetable stock cube 15*

1 Piece

Almond flour 1*2*

40 Grams

Mango chutney

50 Grams

Cauliflower

300 Grams

Vegetable oil

1 Tbsp

Garam masala

5 Grams

Salt

0.5 Tsp

Sides

Basmati rice

150 Grams

Water

300 ML

Chapati 10*11*

2 Piece

Fresh coriander

15 Grams

Lime

1 Piece

Allergens

*15 Celery, *1 Peanuts, *2 Tree Nuts, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3664 / 877
Fats (g)	32.5
of which saturated (g)	12.3
Carbohydrates (g)	141
of which sugars (g)	28
Fibers (g)	17.9
Proteins (g)	24.4
Salt (g)	1.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 200°C/180°C fan.
Peel and finely chop the shallots.
Roughly chop the tomatoes.
Split the cardamom pods open with the back of knife.
Separate the cauliflower into florets.

2 Roast cauliflower

Add the cauliflower florets to a lined baking tray.
Drizzle with oil and sprinkle with the garam masala and a generous pinch of salt.
Toss to coat.
Roast in the oven for 20 min.

Tip! Don't feel like using the oven? Boil or steam the cauliflower!

3 Boil rice

Meanwhile, rinse the basmati rice.
Add the rice, a pinch of salt and the measured water to a pan with a lid.
Bring to a boil over a high heat.
Once boiling, reduce the heat to low and cover.
Cook for 10-12 min or until the water is absorbed and the rice is cooked.
Remove the pan from the heat.
Keep covered until serving.

4 Sauté

Meanwhile, heat a pan over a medium heat with a drizzle of oil.
Once hot, add the shallots.
Cook for 3 min.
Add the garlic ginger paste, curry powder, coriander powder, cardamom pods, turmeric and a pinch of nutmeg.
Cook for 1 min further.

5 Simmer

Add the water, coconut milk, stock cube, tomatoes, almond flour and mango chutney.
Simmer for 10 min.
Meanwhile, place the chapatis in the oven.
Warm through for 3-5 min.