Cauliflower Korma
Prep Time
- Prep | 10 minutes
- Cook | 20 minutes
- Ready in | 30 minutes
Utensils
- Large Sauce Pan
- Small Sauce Pan
Ingredients we send
- Cauliflower
- Cashew Nuts
- Fresh Red Chilli
- Cumin
- Garam Masala
- Turmeric
- Coconut Milk
- Garlic Cloves
- Long Grain White Rice
Ingredients you’ll need
- Olive Oil or Oil Of Choice
- Salt & Pepper
- Half A Cup Of Water
NUTRITION PER 1 SERVING
Calories 3100kj, Fat 60.4g, Proteins 17.7g, Carbs 74.7g.
ALLERGY INFO
Gluten Free | Contains Nuts
Method
- Finely chop garlic and fresh red chilli, deseed to preference. Cut cauliflower into bite-sized florets pieces.
- Rinse rice until the water runs clear. Put in a small saucepan with water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 18 mins or until tender and the water is absorbed.
- Heat oil in a pan, sauté garlic and chilli, add cumin, garam masala, turmeric and a dash of water. Cook spices for 2-3 minutes, then add cauliflower, stir together and cook for 2-4 minutes, season with salt. Add cocout milk and half a cup of water (1 cup for family size). Fold in cashew nuts, let simmer on a medium-high heat for 12 minutes.
- Serve korma on a bed of rice. Enjoy.
