Vegan cauliflower korma

Name: Vegan cauliflower korma
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 large cauliflower (about 1.2kg); 3 tbsp Essential Olive Oil; 1 Essential Onion, sliced; 290 g jar Patak’s Mild Korma Paste; 250 ml pot Elmlea Plant Double cream alternative; 25 g pack coriander, leaves picked

Top this brilliantly simple vegan curry with some toasted cashew nuts for added crunch.

4.5 out of 5 stars(16) Rate this recipe

VeganVegetarianHealthySource of fibre1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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1 large cauliflower (about 1.2kg)
3 tbsp Essential Olive Oil
1 Essential Onion, sliced
½ x 290g jar Patak’s Mild Korma Paste
250ml pot Elmlea Plant Double cream alternative
¼ x 25g pack coriander, leaves picked

Preheat the grill to high. Cut the cauliflower into medium florets, reserving any tender leaves. Toss the florets and leaves with 1½ tbsp oil, season with salt and spread over a large baking tray. Grill for 5-6 minutes, turning halfway, until just charred in places; set aside.
Meanwhile, heat the remaining 1½ tbsp oil in a large frying pan over a medium-high heat. Add the onion and fry for 8-10 minutes until turning golden. Stir in the korma paste and fry for 2 minutes, stirring regularly.
Add the cauliflower and leaves to the pan and fry for 1 minute more, then stir in the Elmlea Plant. Half fill the Elmlea pot with water, add to the pan and simmer for 5 minutes. Scatter with coriander and serve with steamed rice or naan breads, if liked. A dollop of non-dairy yogurt alternative and a scattering of toasted cashews would go nicely, too.