Vegan cauliflower korma
Top this brilliantly simple vegan curry with some toasted cashew nuts for added crunch. This plant-powered classic, with cauli florets in a creamy coconut sauce, toasted cumin, turmeric and fennel can be ready and on the table in 30 minutes. Find more flavour and spice with our collection of vegan currys.
- Serves4
- CourseMain meal
- Prepare10 mins
- Cook20 mins
- Total time30 mins
Ingredients
- 1 large cauliflower
- 3 tbsp Essential Olive Oil
- 1 onion, sliced
- ½ x 290g jar Patak’s Korma Spice Paste
- 250ml carton Oatly Creamy Oat
- ¼ x 25g pack coriander, leaves picked
Method
Preheat the grill to high. Cut the cauliflower into medium-sized 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 8-10 minutes, turning halfway, until just charred in places. Set aside.
Meanwhile, heat the remaining 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 more, stirring regularly.
Add the cauliflower and leaves to the pan, fry for 1 minute more, then stir in the oat drink and 125ml water. Simmer gently for 5-6 minutes until just tender, then scatter over the coriander and serve.
Cook’s tip
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.
Serve with a dollop of tangy aubergine pickle on the side to finish.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,401kJ/ 337kcals |
|---|---|
Fat | 23g |
Saturated Fat | 3.3g |
Carbohydrates | 21.6g |
Sugars | 13.8g |
Fibre | 5.7g |
Protein | 8.1g |
Salt | 2.4g |