Cauli korma
Prep
10 mins
Cook
25 mins
Servings
6
Difficulty
Medium
This is my go to weeknight dinner when I want something satisfying without spending hours in the kitchen. Cauliflower and broccoli make a brilliant base for a creamy korma, and I love that you get all those vegetables packed with fiber and vitamins in one bowl. Using a good quality korma sauce means the whole dish comes together in just 35 minutes, which honestly feels like cheating when you're serving something this comforting. The yogurt raita on the side adds a cooling freshness, and everything costs a fraction of what you'd pay ordering takeaway. Trust me, once you've made this, you'll be rotating it into your regular meal plan.
Ella x
Ingredients
- 1 head/sbroccoli(separated into florets)
- 1cauliflower(separated into florets, small leaves reserved)
- 2 tspcumin seeds
- 1onion(finely sliced)
- 3 clove/sgarlic(grated)
- 30 gramsginger(peeled and grated)
- 2 jar/sgymkhana korma cooking sauce
- 370 gramschickpeas
- ¼red onion
- ¼cucumber((about 100g))
- 2 sprig/smint(leaves picked)
- 200 gramsfat free greek natural strained yogurt
- 1 pinch/esgunpowder spice blend
- 6mini naan breads
Detail level
Instructions
- 1
Heat the oven to 200°C, gas mark 6. On a large baking tray, toss the broccoli and cauliflower florets, cauliflower leaves, 2 tbsp oil and the cumin seeds; season and roast for 15-20 minutes, until tender.
- 2
Meanwhile, heat the remaining oil in a large pan. Fry the onion for 10-15 minutes until soft without taking on any colour, then stir in the garlic and ginger; fry for 2-3 minutes until aromatic. Add the korma sauce and bring to a simmer. Stir in the roasted veg and chickpeas; simmer for 5 minutes, adding 1-2 tbsp water, if needed.
- 3
Meanwhile, make a raita. Finely chop the red onion, cucumber and mint. Put in a bowl and stir through the yogurt and gunpowder spice; season. Heat the naan according to pack instructions and serve alongside the korma and raita.
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