Easy Cauliflower & Kale Korma [vegan]

Name: Easy Cauliflower & Kale Korma [vegan]
Prep time: 10 min
Total time: 35 min
Ingredients: 550g cauliflower florets [1.2 lbs]; 3 handfuls of shredded kale (hard stalks removed0; 400g can chopped tomatoes [14 oz]; 4 Tbsp korma paste (I used Patak's); 400ml can coconut milk [14 oz]; 500ml vegetable stock [17 fl oz / US 2 cups]; 400g can chickpeas [14 oz]; 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

Published on February 25, 2017 | In Indian | By theflexitarian |

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- Prep Time
- 10 Minutes
- Cook Time
- 35 Minutes
- Difficulty Level

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 recipe here.

Dairy-Free, Egg-Free, High Fibre, Low Fat, Soya-Free, Vegan

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Ingredients

550g cauliflower florets [1.2 lbs]
3 handfuls of shredded kale (hard stalks removed0
400g can chopped tomatoes [14 oz]
4 Tbsp korma paste (I used Patak's)
400ml can coconut milk [14 oz]
500ml vegetable stock [17 fl oz / US 2 cups]
400g can chickpeas [14 oz]
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