cauliflower korma with coconut yogurt
ingredients
16
count
nutrition
140
calories
total time
55
mins
serves
6
servings
method
ingredients
ingredients
- 1 head of cauliflower
- 2 onions chopped
- 4 garlic cloves minced
- 2tsp grated fresh ginger
- 1tsp ground cumin
- 1tsp ground coriander seeds
- ½tsp turmeric powder
- ½tsp chilli powder
- ½tsp cardamon powder
- 2 bay leaves
- 150g Glenisk greek style organic luxury coconut & vanilla yogurt
- 150g Glenisk greek style organic luxury natural yogurt
- 20g toasted almonds
- Fresh coriander to garnish
- Rapeseed oil for roasting the cauliflower & frying onions and garlic
- Pinch of salt
method
- Heat the oven to 200°C, prepare a baking tray, pour 1 tablespoon of oil into it, add the cauliflower cut into pieces, toss it in the oil, season with salt and bake it in the oven for 25 minutes.
- Heat a pan, add some oil, add the onions and cook for 10 minutes on a low heat until they are translucent, add the garlic and cook for a further 2 minutes.
- Add all the spices and bay leaves and cook for 3 minutes on a low heat, make sure the spices don’t burn.
- Remove the bay leaves and add in both of the yogurts and stir, cook for a further 5 minutes on a low heat to ensure the yogurt does not split. Add the roasted cauliflower and cook for a further 5 minutes.
- Sprinkle on the toasted almonds and fresh coriander and serve with rice or naan breads.
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