Cauliflower Korma
Roasted cauliflower, part-blitzed into a mild, creamy korma of almonds, coconut milk and gentle spices.
makes 19 blocks, about 22p each
- Time
- 1 hr 10 min15 min prep · 55 min cook
- Makes
- 19 blocks
- Cost per blockPer block
- 22p
- Calories per blockCalories
- 98 kcal
- Spice
- 1 of 5
You’ll need
- 650g (1 large head)cauliflower, trimmed to small florets
- 250gonions, finely diced
- 70gground almonds
- 1 tin (400ml)coconut milk
- 20gtomato purée
- 40mlrapeseed oil
- 8gsugar
- ½ cubevegetable stock cube
- 200mlwater
- 5gsalt
For the paste
- 4 cloves (20g)garlic
- 25gfresh ginger, grated
- 6gground coriander
- 4gcumin
- 3gturmeric
- 6ggaram masala
- 4gmild paprika
- 1gcinnamon
or about 4 tbsp (60g) korma curry paste
Allergens: Tree nuts. Check the labels on stock cubes, sauces and pastes, as brands vary.
Serve it
Basmati rice with a plant-based yoghurt swirl · Warm naan · Baked sweet potato topped with coriander
Method
- Step 1: Toss the cauliflower with half the oil and a pinch of salt. Roast at 220°C fan until browned at the edges. (25 min)
- Step 2: Meanwhile soften the onions in the remaining oil with the garlic and ginger. (10 min)
- Step 3: Add the spices, purée and sugar for 2 minutes, then the almonds, coconut milk, stock and half the roasted cauliflower.
- Step 4: Simmer, then blitz with a stick blender until smooth. (10 min)
- Step 5: Roughly chop the remaining cauliflower into pieces no bigger than 1cm and stir in. Simmer uncovered until thick. (10 min)
- Step 6: Season boldly with salt. Cool completely and freeze in 70g blocks.
Hotter: add 2 green chillies with the onions.
| kcal | protein | carbs | fat | fibre | salt | |
|---|---|---|---|---|---|---|
| Per block | 98 | 2.1g | 4.7g | 7.8g | 2.2g | 0.38g |
| Per 3 blocks | 294 | 6.3g | 14.1g | 23.4g | 6.6g | 1.14g |
Cook’s notes
- Cashew nuts, blitzed to a paste, work in place of the ground almonds.
- Roasting first gives sweetness and stops the cauliflower turning watery in the freezer.
- Finish when reheating: warm from frozen, then add lemon juice, a pinch of salt and chopped fresh coriander; stir in some toasted flaked almonds for crunch.
Serve it
Basmati rice with a plant-based yoghurt swirl · Warm naan · Baked sweet potato topped with coriander.
Freeze, reheat and serve
- Freeze
- Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
- Reheat
- Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
- A portion
- 3 blocks (210g) make a dinner for one adult: about 294 kcal and 6.3g protein before rice, bread or potatoes.
Cauliflower Korma questions
Why blend half the cauliflower into the sauce?
Blitzing half the roasted cauliflower makes the sauce creamy and thick without dairy, while the chopped pieces stirred in later keep some texture.
Can I use frozen cauliflower?
Frozen florets work. Roast them from frozen in a single layer and allow a few extra minutes so they still brown at the edges.
Can I make it nut-free?
Leave out the almonds and blend in a couple of tablespoons of sunflower seeds instead, or simply simmer the sauce a little longer to thicken.
Sauces that go with it
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Updated . Nutrition, costs and yields are estimates. Gluten-free assumes gluten-free stock cubes.