![Easy Cauliflower & Kale Korma [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2017/02/Easy-Cauliflower-Kale-Korma-vegan-by-The-Flexitarian-v8-300x300.jpg)
Easy Cauliflower & Kale Korma [vegan]
This Easy Cauliflower & Kale Korma has a rich ans creamy tomato base. Perfect vegan comfort food.
Equipment
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
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