Recipes
Cauliflower and Spinach Korma
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!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
|
Ingredients
- 1 large organic onion peeled and diced
- 1 knob organic ginger grated
- 1 jar organic korma paste
- 2 small organic cauliflower
- 1 bag organic spinach
- 440 ml organic coconut cream one large can
- 1/4 cup water
- 1 tablespoon organic sugar
Raita
- 1 small organic cucumber diced fine
- 1 handful organic mint chopped
- 1 pinch organic sea salt
- 2 tablespoons organic olive oil
- 1 cup organic plain yogurt
Ingredients
Raita
|
Instructions
- 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.
Raita
- Mix all ingredients together. This is best done early so the flavours can really mingle!
