Cauli korma

Name: Cauli korma
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 1 head/s broccoli, separated into florets; 1 cauliflower, separated into florets, small leaves reserved; 2 tsp cumin seeds; 1 onion, finely sliced; 3 clove/s garlic, grated; 30 g ginger, peeled and grated; 2 jar/s 300g jar Gymkhana Korma Cooking Sauce; 370 g jar chickpeas; ¼ red onion; ¼ cucumber (about 100g); 2 sprig/s mint, leaves picked; 200 g fat free Greek natural strained yogurt; 1 pinch/es Cooks’ Ingredients Gunpowder Spice Blend; 6 mini naan breads

A simple, creamy curry to answer those takeaway cravings.

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VegetarianSource of fibreSource of protein9 plant varieties

Serves6
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 head/s broccoli, separated into florets
1 cauliflower, separated into florets, small leaves reserved
2 tsp cumin seeds
1 onion, finely sliced
3 clove/s garlic, grated
30g ginger, peeled and grated
2 jar/s 300g jar Gymkhana Korma Cooking Sauce
370g jar chickpeas
¼ red onion
¼ cucumber (about 100g)
2 sprig/s mint, leaves picked
200g fat free Greek natural strained yogurt
1 pinch/es Cooks’ Ingredients Gunpowder Spice Blend
6 mini naan breads

Heat the oven to 200°C, gas mark 6. On a large baking tray, toss the broccoli and cauliflower florets, cauliflower leaves, 2 tbsp oil and the cumin seeds; season and roast for 15-20 minutes, until tender.
Meanwhile, heat the remaining oil in a large pan. Fry the onion for 10-15 minutes until soft without taking on any colour, then stir in the garlic and ginger; fry for 2-3 minutes until aromatic. Add the korma sauce and bring to a simmer. Stir in the roasted veg and chickpeas; simmer for 5 minutes, adding 1-2 tbsp water, if needed.
Meanwhile, make a raita. Finely chop the red onion, cucumber and mint. Put in a bowl and stir through the yogurt and gunpowder spice; season. Heat the naan according to pack instructions and serve alongside the korma and raita.

Typical values per serving when made using specific products in recipe