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Cauliflower, Vegetable & Chickpea Korma

gluten free
wheat free
kid friendly
cheap as chickpeas
2 spoon difficulty rating

40 minutes

Serves: 4-6 as a main

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

 

 

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

 

Method: 

1. 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.
2. 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.
3. 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.
4. Add the peas and courgettes and simmer for another 5 minutes or so.
5. Serve, and top each serving with cashews and chopped coriander - and the grain of choice plus any other options, as above.
 

 

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