Vegan cauliflower korma

Name: Vegan cauliflower korma
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 large cauliflower; 3 tbsp Essential Olive Oil; 1 onion, sliced; 290 g jar Patak’s Korma Spice Paste; 250 ml carton Oatly Creamy Oat; 25 g pack coriander, leaves picked

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.

4.5 out of 5 stars(21) Rate this recipe

Gluten freeVeganVegetarianHealthyLow in saturated fatSource of fibre1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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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

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.

Typical values per serving when made using specific products in recipe