Vegan cauliflower korma
Top this brilliantly simple vegan curry with some toasted cashew nuts for added crunch.
- Serves4
- CourseMain meal
- Prepare10 mins
- Cook20 mins
- Total time30 mins
Ingredients
- 1 large cauliflower (about 1.2kg)
- 3 tbsp Essential Olive Oil
- 1 Essential Onion, sliced
- ½ x 290g jar Patak’s Mild Korma Paste
- 250ml pot Elmlea Plant Double cream alternative
- ¼ x 25g pack coriander, leaves picked
Method
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.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,506kJ/ 362kcals |
|---|---|
Fat | 24g |
Saturated Fat | 7.9g |
Carbohydrates | 23g |
Sugars | 15g |
Fibre | 7.7g |
Protein | 9.6g |
Salt | 1.8g |