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The Flexitarian

The Flexitarian Diet - A Flexible Vegetarian Diet

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The Flexitarian » Recipe » Easy Cauliflower & Kale Korma [vegan]

Easy Cauliflower & Kale Korma [vegan]

5 from 1 vote

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

Easy Cauliflower & Kale Korma

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.

I hope you enjoy this easy cauliflower & kale korma recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Easy Cauliflower & Kale Korma [vegan] by The Flexitarian

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 Add to Shopping ListAdd to Shopping List Pin Recipe
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Curries, Quick & Easy
Cuisine Indian
Servings 6 people
Calories 278 kcal

Equipment

large saucepan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

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
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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

Find this recipe online:

Easy Cauliflower & Kale Korma [vegan]

https://theflexitarian.co.uk/recipe-items/easy-cauliflower-kale-korma-vegan/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

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Recipe February 25, 2017 · Created by: The Flexitarian Leave a Comment

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