Top this brilliantly simple vegan curry with some toasted cashew nuts for added crunch.
- CourseMain meal
- Prepare10 mins
- Cook20 mins
- Total time30 mins
Preheat the grill to high. Cut the cauliflower into medium florets, reserving any tender leaves. Toss the florets and leaves with 1½ tbsp oil, season with salt and spread over a large baking tray. Grill for 5-6 minutes, turning halfway, until just charred in places; set aside.
Meanwhile, heat the remaining 1½ tbsp oil in a large frying pan over a medium-high heat. Add the onion and fry for 8-10 minutes until turning golden. Stir in the korma paste and fry for 2 minutes, stirring regularly.
Add the cauliflower and leaves to the pan and fry for 1 minute more, then stir in the Elmlea Plant. Half fill the Elmlea pot with water, add to the pan and simmer for 5 minutes. Scatter with coriander and serve with steamed rice or naan breads, if liked. A dollop of non-dairy yogurt alternative and a scattering of toasted cashews would go nicely, too.
If you have a can of chickpeas to hand, drain and add along with the cauliflower in step 3. They’ll make the curry go further and add extra protein.