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!

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Cauliflower and Spinach Korma
Cauliflower and spinach curry on the dinner table.
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Course Main Dish
Keyword Cauliflower
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Raita
Course Main Dish
Keyword Cauliflower
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Raita
Cauliflower and spinach curry on the dinner table.
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. In a large pot, saute the chopped onion and garlic in a little olive oil until onion is translucent.
  2. Add the korma paste and water and simmer until the korma paste releases its oils.
  3. Add the cauliflower, sugar and the coconut cream and turn heat to low. Place the lid over the pot.
  4. Simmer 20 minutes or until cauliflower is tender, stirring often to stop it from sticking to the bottom of the pot.
  5. Taste for seasoning and adjust as necessary.
  6. Add the spinach and cook just until it wilts.
  7. Serve with rice, roti, and the raita.
    A close up of the cauliflower and spinach curry in a bowl.
Raita
  1. Mix all ingredients together. This is best done early so the flavours can really mingle!

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