Roasted Cauliflower Korma
- 1 Knorr Vegetable Stock Pot
- 1/2 tbsp vegetable oil
- 1 onion, diced
- 2 garlic cloves, crushed
- 1 inch fresh root ginger, grated
- 1 green chilli, diced
- 3 tsp Korma curry powder
- 1 whole head of cauliflower, cut into quarters
- 200 ml low fat coconut milk
- 200 ml water
- 1 lime, cut into wedges
- 360 g steamed basmati rice
Preheat the oven to 180c.
Heat ½ a tbsp of vegetable oil in a large ovenproof pan and brown your cauliflower quarters for a couple of minutes on each side, then set aside.
Now, in the same pan, soften the onion, garlic, ginger and chilli with the korma curry powder.
Pour over the coconut milk and then add in the Knorr Vegetable Stock Pot , allowing it to melt into a rich sauce. Slowly pour in the water and stir through, then allow to reduce over medium-low heat, until you have a thickened consistency.
Add the cauliflower back into the pan and spoon over the curry sauce, then cover the pan with a lid and roast in the oven for 15-20 minutes until the cauliflower is cooked through
Serve the roasted cauliflower quarters on a bed of steamed basmati rice, with the Korma sauce ladled over and a wedge of lime.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||450.45 kcal|
|Protein (g)||9.583 g|
|Sugar (g)||5.205 g|
|Fat (g)||7.548 g|
|Fibre (g)||4.451 g|
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