Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3687 / 882
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 200°C/180°C fan. Peel and finely chop the shallots. Roughly chop the tomatoes. Split the cardamompods 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 garammasala 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 measuredwater 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.
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 garlicgingerpaste, currypowder, corianderpowder, cardamompods, turmeric and a pinch of nutmeg and cook for 1 min further.
Add the water, coconutmilk, stockcube, tomatoes, almondflour and mangochutney. Simmer for 10 min. Meanwhile, place the chapatis in the oven and warm through for 3-5 min.
Once ready, fold the roasted cauliflower into the sauce. Pick the freshcoriander leaves directly into the pan and finish with a squeeze of freshlime juice - this is your korma. Serve the korma over the rice, with the chapatis to the side.