Just the thing for a cool evening or a hearty lunch. The spice isn’t too crazy – rather, sweet and creamy, and the perfect vehicle for the humble cauli.
Top with homemade raita and a sprinkle of fresh chilli and coriander and all’s well!
Print Recipe Cauliflower and Spinach Korma
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In a large pot, saute the chopped onion and garlic in a little olive oil until onion is translucent.
Add the korma paste and water and simmer until the korma paste releases its oils.
Add the cauliflower, sugar and the coconut cream and turn heat to low. Place the lid over the pot.
Simmer 20 minutes or until cauliflower is tender, stirring often to stop it from sticking to the bottom of the pot.
Taste for seasoning and adjust as necessary.
Add the spinach and cook just until it wilts.
Serve with rice, roti, and the raita.
Mix all ingredients together. This is best done early so the flavours can really mingle!