Cauliflower Korma
Roasted cauliflower with a fusion of spices that all come together to make the perfect delicious korma curry.
Excellent source of vitamin A and C, those cells protecting anti-oxidants.
Rich in protein and fibre.
Serves 4
Takes 60 minutes
Ingredients
- 1 white onion sliced
- 1 large cauliflower cut into small florets
- 100g blanched almonds crushed
- 4 garlic cloves crushed
- 60ml rapeseed oil
- 1/2tsp garam masala
- 1/2tsp turmeric
- 1/2tsp coriander
- 1/2tsp cumin
- 1/2tsp cardamom
- 1/2tsp crushed fenugreek seeds
- 1/2tsp cayenne pepper
- 1 red chilli finely sliced
- 1inch cubed fresh ginger finely sliced
- 400ml coconut milk
- 100ml water
- 100g raisins (Optional)
- 60g almond flakes
- handful fresh coriander
- pinch sea salt & black pepper
Method
Pre heat the oven to 190°C or 370 °F.
Place the cauliflower florets, a pinch of sea salt and black pepper into a mixing bowl, add half of the rapeseed oil and stir well.
Transfer the cauliflower florets onto a baking tray.
Place the tray of cauliflower at the top section of the oven.
Cook the cauliflower for 20 to 30 minutes, turning half time until golden with a slight char.
Remove from the cauliflower from the oven and sit to one side.
In the meantime, add the rest of the oil into a pan on a medium heat on the hob.
Add the onions, ginger and red chilli, the quantity to your preferred heat, allow to cook gently until cooked.
Add all of the spices to the onions and chilli, cook out the spices for 5 minutes.
Add the coconut milk to the pan, rinse the can with water, use of the water.
Add the crushed almonds and roasted cauliflower to the pan. Add the raisins if using.
Cook on a gentle heat for 10 to 15 minutes for the fusion to all come together.
To Serve
Transfer the korma into a bowl, garnish with the fresh coriander leaves and almond flakes.
Serve with a wholemeal rice as a healthier option or white basmati and naan bread.
To Store
Fridge 3 days.
Freezer 3 months.
Food Produce
Ideally use organic food produce where possible.
Visit your local food suppliers or farmers market for fresh produce.
Consider the animal welfare when selecting fresh meat,poultry, eggs and dairy.
Select foods that are ethically sourced.
Ideally know the provenance.
Consider eating more sustainable foods.
Helpful Books
Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.