Mild Indian Cauliflower Korma

30 mins

Serves 4

This is a mild curry with warm spices like cumin and cardamon. The ginger provides a little heat.

  • 4 large potatoes
  • 700g cauliflower
  • 1 tsp ground cumin
  • 2 tsp curry powder
  • 1 1/2 tsp cardamon seeds, crushed
  • 2 3/4 cups water
  • 200ml dairy free cream
  • 3cm of ginger
  • 300g (2 cups) green peas
  • salt and lime juice
  • corriander to serve
  • 1/3 cup roughly chopped cashews
  • zest of 1 lime
  • 2 cups toasted coconut chips
  1. Peel and dice the potatoes into 1cm cubes. Chop the cauliflower into smaller pieces, save the leaves
  2. Heat a pan with a generous amount of oil over a medium heat, adding all the spices stirring for one minute. Add the potatoes and stir while mixing the cauliflower, stock, water and cream.
  3. Leave to simmer under a lid for 15mins until the potatoes are tender.
  4. Peel and grate the ginger and stir into the pan.
  5. Mix the roasted nuts with the lime zest and coconut chips
  6. Add the cauliflower leaves and peas to the curry and let them warm through.
  7. Season with salt and lime juice to taste

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