Name: Easy Cauliflower & Kale Korma [vegan]
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 550 g cauliflower florets; 3 handfuls of shredded kale (hard stalks removed0; 400 g can chopped tomatoes; 4 Tbsp korma paste - I used Patak's; 400 ml can coconut milk; 500 ml vegetable stock; 400 g can chickpeas; 1 onion - finely chopped; 3 garlic cloves - crushed; 1 Tbsp grated ginger root; small bunch of coriander; 2-3 handfuls of cashew nuts; olive oil

Jump to Recipe Print Recipe

This Easy Cauliflower & Kale Korma has a rich and creamy tomato base. Perfect vegan comfort food.

Easy Cauliflower & Kale Korma [vegan] by The Flexitarian

This Easy Cauliflower & Kale Korma has a rich and creamy tomato base. Perfect vegan comfort food.

I always keep a jar of curry paste handy (I like Patak’s) for whenever I am in a rush and need a quick and easy way to prepare a tasty meal.

My kids are not keen on anything too spicy so korma is great. This recipe is very mild but you can always add more cream or coconut milk to make it even less spicy.

You will find more curry inspired recipes here.

Easy Cauliflower & Kale Korma [vegan]

This Easy Cauliflower & Kale Korma has a rich ans creamy tomato base. Perfect vegan comfort food.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Low Fat Recipes, Raw Recipes, Vegan Recipes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Course Curries, Quick & Easy

Cuisine Indian

Servings people

Calories 278 kcal

Equipment

large saucepan

Ingredients

550 g cauliflower florets
3 handfuls of shredded kale (hard stalks removed0
400 g can chopped tomatoes
4 Tbsp korma paste – I used Patak's
400 ml can coconut milk
500 ml vegetable stock
400 g can chickpeas
1 onion – finely chopped
3 garlic cloves – crushed
1 Tbsp grated ginger root
small bunch of coriander
2-3 handfuls of cashew nuts
olive oil

Instructions

Heat some olive oil in a large saucepan.
Add finely chopped onion, ginger and crushed garlic. Fry gently until soft.
Add korma paste. Fry with onion mixture for a 1-2 mins.
Depending on size, cut cauliflower florets into halves or quarters.
Add to saucepan, coat all over with curry paste.
Add chopped tomatoes and vegetable stock.
Bring to the boil, then lower the heat and cook covered for 15-20mins until cauliflower is cooked (it should still have a bite).
Add coconut milk, kale, cashews and chickpeas. Cook until kale has wilted.
Serve with fresh chopped coriander on top

Nutrition

Serving: 250gCalories: 278kcalCarbohydrates: 26gProtein: 9gFat: 18gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 664mgPotassium: 852mgFiber: 7gSugar: 7gVitamin A: 3113IUVitamin C: 88mgCalcium: 125mgIron: 3mg

Keyword Cauliflower, kale, korma

DID YOU MAKE THIS RECIPE? Leave a review in the comments below!

or share it on Instagram tagging @theflexitarianuk