Easy Cauliflower Korma
Prep Time
10-15 minutesCooking Time
15-20 minutesServing Size
Approximately 4
Ingredients
1 Tbsp extra virgin olive oil or macadamia oil
1 small onion, thinly sliced
2 garlic cloves, minced
1/3 cup korma curry paste
1 cup canned coconut milk
1/2 cup vegetable stock
1/2 small cauliflower, cut into florets
400g canned chickpeas, drained
1 cup green beans or snow peas, chopped
1/2 cup coconut yoghurt
1/2 cup Ocean Spray® Craisins® Dried Cranberries
1/4 cup flaked almonds
<br>To serve:
Cooked quinoa (or rice)
Fresh coriander leaves
Fresh chilli slices
Fresh lime wedges
Steps
1. In a saucepan, heat oil over medium heat. Add onion and cook 3-4 minutes, stirring until softened. Add garlic and curry paste. Stir and cook for 1 minute.
2. Add coconut milk and stock. Add cauliflower, chickpeas and beans, and cook for 5-8 minutes or until veggies have softened. Check seasoning and adjust to your taste.
3. Just before serving, stir through coconut yoghurt and half of the Craisins®.
4. Serve topped with almonds, remaining Craisins®, coriander leaves, chilli and lime wedges.
5. Serve with cooked quinoa (or rice).
Recipe by @livelovenourishaus