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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
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Curries, Quick & Easy
Cuisine Indian
Servings 6 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
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