Cauliflower Korma

“This is my take on a UK-style korma. It is creamy and can be made without chillies if you don’t like spicy food.”

Prep time - 15 minutes

Cook time - 30 minutes

Difficulty - Easy

Serves / makes - 2 large portions

1 cauliflower, around 600g, cut into bitesized florets, including leaves

1-2T sunflower oil

200g peas

2 onions, around 300g, roughly chopped

4 garlic cloves, around 25g, roughly chopped

Ginger, around 15g, roughly chopped

2 green chillies, optional, roughly chopped

1T sunflower oil

1t ground cumin

2t ground coriander

1t garam masala

1t turmeric

1 can full fat coconut milk, 400g

Salt, to taste

100ml vegan yoghurt

Mixing bowl

Baking tray

Chopper attachment of hand blender or food processor

Large frying pan

Heat your oven to 200c/400f/GM6.
Put the cauliflower florets and leaves into a large mixing bowl with 1-2T oil. Mix well, put the cauliflower onto a wide baking tray. Bake for around 10-15 minutes until cooked through.
If you are using frozen peas defrost them in a bowl soaked in hot water.
Whilst the cauliflower is cooking make the sauce. Put the onions, garlic, ginger and chillies (if using) in the chopper attachment of a hand blender or food processor. Add 1T oil and blend until it is a smooth paste.
Heat a large frying pan to a medium heat. Add the paste, fry until it is golden brown and the paste no longer has a raw flavour. This will take around 10 minutes, be sure not to burn the paste. If the pan dries out add small splashes of water to stop it burning.
Add the spices to the pan, mix well, allow to cook for 1 minute. Add the coconut milk and salt, mix again, allow the sauce to simmer on a low heat for 5-10 minutes then add the cauliflower and peas. Mix well, allow to simmer for 5 minutes to warm the vegetables through. Add yoghurt (if using) just before serving.