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cauliflower korma with coconut yogurt







total time






method ingredients
  1. 1 head of cauliflower
  2. 2 onions chopped
  3. 4 garlic cloves minced
  4. 2tsp grated fresh ginger
  5. 1tsp ground cumin
  6. 1tsp ground coriander seeds
  7. ½tsp turmeric powder
  8. ½tsp chilli powder
  9. ½tsp cardamon powder
  10. 2 bay leaves
  11. 150g Glenisk greek style organic luxury coconut & vanilla yogurt
  12. 150g Glenisk greek style organic luxury natural yogurt
  13. 20g toasted almonds
  14. Fresh coriander to garnish
  15. Rapeseed oil for roasting the cauliflower & frying onions and garlic
  16. Pinch of salt
  • 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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