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Cauliflower korma


Serves: 4
timePrep time: 20 mins
timeTotal time:
Cauliflower korma
Recipe photograph by Andrew Burton

Cauliflower korma

The takeaway favourite goes veggie - and comes in at under 600 calories

Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
497Kcal
Fat
26gr
Saturates
5gr
Carbs
44gr
Sugars
11gr
Fibre
9gr
Protein
16gr
Salt
2.9gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

Ingredients

  • 1 x 200g jar korma curry paste - use gluten-free if required
  • 2 garlic cloves, grated
  • 25g piece root ginger, grated
  • 1 x 30g pack coriander, leaves and stalks separated, stalks finely chopped
  • 500ml hot vegetable stock - use gluten-free if required
  • 1 medium cauliflower, broken into florets, larger ones halved
  • 1 x 200g pack extra-fine green beans
  • 1 x 200g tub Greek-style natural yogurt
  • 2 x 250g packs pre-cooked brown rice
  • 50g flaked almonds

Step by step

  1. Place a large nonstick frying pan over a medium heat, add the korma paste, garlic, ginger and coriander stalks (reserve the leaves), along with 50ml of the vegetable stock. Cook, stirring, for 3-4 minutes.
  2. Add the cauliflower and stir to coat, then add the remaining stock and bring to the boil, cover with a lid and simmer for 5 minutes. Then remove the lid, stir in the beans and simmer, uncovered, for a further 8-10 minutes until the vegetables are tender. Take off the heat, season to taste and stir in the yogurt.
  3. Meanwhile, microwave the rice according to the pack instructions. Toast the almonds in a large, dry frying pan until golden. Keep a few almonds to garnish, then add the rice and half the coriander leaves to the pan and toss together. Divide between 4 bowls, spoon over the cauli korma and finish with the remaining torn coriander leaves and almonds. 
    Tip
    Make it vegan
    Swap the yogurt for 200ml coconut cream.

    Bulk it up
    Add a tin of pulses (black eye beans, chickpeas or green lentils), rinsed and drained, with the green beans.

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