Cauliflower Korma

with Basmati Rice and Chapatis
This mild curry is a great way of introducing kids to curry.
Cals 844 · Prot 20 · Carbs 115 · Fat 37
Vegan
Try Hello Chef Now
30 min
Cauliflower Korma with Basmati Rice and Chapatis
This mild curry is a great way of introducing kids to curry.
Cals 844 · Prot 20 · Carbs 115 · Fat 37
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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
1 Piece
Almond flour
40 Grams
Mango chutney
50 Grams
Cauliflower
Cauliflower
300 Grams
Vegetable oil
1 Tbsp
Garam masala
5 Grams
Salt
0.5 Tsp
Sides
Basmati rice
150 Grams
Water
300 ML
Chapati
2 Piece
Fresh coriander
15 Grams
Lime
1 Piece

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!

Before you start

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

Instructions

Prep

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. 
Roast cauliflower

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.
Boil rice

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 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.
Sauté

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. 
Simmer

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. 
Serve

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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy