Cauliflower, Vegetable & Chickpea Korma
This is delicious and lends itself to a variety of vegetables. Yes, we know cauli is also a veg – but once you’ve got that as your base you can add others, depending on what works/what’s in the fridge!
We also like dahl with everything so if you do too, make that quickly from our Simple Speedy Dahl recipe here.
Our recipe uses a ready-made korma paste mix that’s easy to find in shops. However, if you want to make your own korma spice mix, try here for several types of curry – it’s a really a useful link!
Serving suggestions:
- Brown rice – put on to cook while you’re prepping the veg and cooking the korma – it takes 25-30 minutes. Wholegrains like brown rice and millet are healthier, contain more nutrients and keep you feeling full for longer – they are also better for diabetics because of their slow release (low GI) properties!
- Millet – this takes about 30 minutes
Cheat’s tips – use pouches of ready-cooked brown rice or mixed wholegrains if you’re in a hurry! Tesco, Sainsbury’s, Uncle Ben, Tilda, Aldi etc.
Plus
Chapattis; vegan yoghurt (eg plain Sojade, Alpro or Provamel sugar-free, Tesco, Coyo); chutney
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Total time
40 minutes
Cuisine
Indian and Indian Subcontinent
Meal
- mains
- lunches
- vegetable-side-dishes
Servings
4-6 as a main
Ingredients
Stage 1 – Paste
- 2 small tomatoes, chopped roughly
- 1 medium onion, peeled and chopped roughly
- 3 large cloves of garlic
- 2cm/1inch piece ginger, peeled and grated (use the edge of a teaspoon to peel, much easier than a knife)
Stage 2
- 1 can coconut mik, regular or light
- 1-2 tsp garam masala
- ¼-½ tsp mild chilli powder
- ½ jar Patak’s Korma Paste
- 1 tbsp lemon juice
- ½ tsp salt or more to taste
- ½ tsp black pepper
Stage 3
- ½ large cauliflower or one small cauli
- ½ medium courgette, chopped into medium chunks OR 1 small sweet potato, peeled and diced small
- 1 cup frozen peas
- 1 tin chickpeas (or 1¾ cups home-cooked)
- 1 large handful of roasted, salted cashews (Value work fine)
1 handful fresh coriander, finely chopped (the quantity is pre-chopping)
Optional
- 120g mushrooms, sliced
- 1 large pepper – any colour but green – de-seeded and chopped into medium chunks
- 1 large handful of French green beans – frozen are great and good value
- 1 small-medium aubergine, chopped into medium small cubes
Instructions
- Place tomatoes, onion, garlic and ginger into a food processor or blender. Blitz until smooth, stopping to scrape down the sides of the bowl as needed.
- Transfer this tomato mixture to a medium-large saucepan. Add Stage 2 ingredients: coconut milk, bought korma paste, garam masala, chilli powder, lemon juice, salt and black pepper. Turn up the heat.
- Stir to integrate everything. Add the hardest vegetables – cauli, chickpeas and any other hard veg that you’ve chosen – including sweet potato. Bring to the boil then immediately reduce to a simmer and cook until the cauli is al dente (just cooked, crisp but not hard – and not soggy). Add up to half a cup of water or almond milk if the sauce gets too thick.
- Add the peas and courgettes and simmer for another 5 minutes or so.
- Serve, and top each serving with cashews and chopped coriander – and the grain of choice plus any other options, as above.
Keywords
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