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Recipe: Cauliflower Korma

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Ingredients
  

  • cauliflower 1 large broken into florets, leaves roughly torn
  • 2 tsp ground turmeric
  • 4 cardamom pods bruised
  • 2 tsp cumin seeds
  • 2 tbsp ground almonds
  • 2 tsp Coriander Ground
  • 1 large onion finely chopped
  • 1 green chilli chopped
  • 2 garlic cloves crushed
  • 1 tbsp ginger grated
  • 4 tbsp yoghurt
  • 200 ml vegetable stock
  • Oil
  • coriander a handful chopped
  • rice and naan bread to serve

Instructions
 

  • Heat the oven to 200C/fan 180C/gas 6.
  • Put the cauliflower florets and leaves in a bowl with 1 tbsp oil, 1 tsp of the turmeric.
  • Mix together then spread onto a non-stick baking sheet and roast for 15-20 minutes until tender.w
  • Whilst the cauliflower is roasting, heat 1 tbsp oil in a pan, add the cardamom and cumin seeds, and sizzle until fragrant.
  • Add the onion and chilli, and cook until the onion is softened.
  • Add the garlic and ginger, and cook for 2 minutes, then stir in the remaining turmeric and the rest of the spices.
  • Tip in the roasted cauliflower and stir well,
  • Add the stock and almonds.
  • Simmer for 5 minutes then stir in the yoghurt and heat through gently.
  • Stir in the coriander and serve with rice and naans.