Cauliflower Korma

with Basmati Rice and Chapatis

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Instructions

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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. 

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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.

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3 Boil rice

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

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4 Sauté

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

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5 Simmer

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

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6 Serve

Once ready, fold the roasted cauliflower into the sauce. Pick the fresh coriander leaves directly into the pan and finish with a squeeze of fresh lime juice - this is your korma. Serve the korma over the rice, with the chapatis to the side. 

Tips for fussy eaters

Leave the cardamom out! Blend the sauce prior to adding the cauliflower.

Pro tip

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

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

Cooking Time: 30 min

Cals 842 · Prot 20 · Carbs 115 · Fat 37

Dairy-Free

Ingredients

Number of people

Curry

Shallots 2 Pieces
Tomatoes 2 Pieces
Cardamom pods 4 Pieces
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 1 Piece
Almond flour 40 Grams
Mango chutney 50 Grams

Cauliflower

Cauliflower 300 Grams
Vegetable oil 1 Tbsp
Garam masala 4 Grams
Salt 0.5 Tsp

Sides

Basmati rice 150 Grams
Water 300 ML
Chapati 2 Pieces
Fresh coriander 15 Grams
Lime 1 Piece

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

Cooking Time: 30 min

Cals 842 · Prot 20 · Carbs 115 · Fat 37

Dairy-Free

Instructions

photo

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. 

photo

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.

photo

3 Boil rice

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

photo

4 Sauté

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

photo

5 Simmer

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

photo

6 Serve

Once ready, fold the roasted cauliflower into the sauce. Pick the fresh coriander leaves directly into the pan and finish with a squeeze of fresh lime juice - this is your korma. Serve the korma over the rice, with the chapatis to the side. 

Tips for fussy eaters

Leave the cardamom out! Blend the sauce prior to adding the cauliflower.

Pro tip

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

Ingredients

Number of people

Curry

Shallots 2 Pieces
Tomatoes 2 Pieces
Cardamom pods 4 Pieces
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 1 Piece
Almond flour 40 Grams
Mango chutney 50 Grams

Cauliflower

Cauliflower 300 Grams
Vegetable oil 1 Tbsp
Garam masala 4 Grams
Salt 0.5 Tsp

Sides

Basmati rice 150 Grams
Water 300 ML
Chapati 2 Pieces
Fresh coriander 15 Grams
Lime 1 Piece
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