Cauliflower korma, roasted cashews, green peas and brown rice

S E R V E S:  4       |       P R E P:  20 min       |       C O O K:  30 min       |       R E A D Y:  50 min
  • 1x Cauliflower 

  • 1x Carrots 

  • 2x Onion 

  • 8x Garlic cloves

  • 2cm cube of ginger 

  • 2xcup of brown rice (white rice is fine)

  • 1x cup of peas 

  • 2x tin of chopped tomatoes 

  • 2x tins of chickpeas 

  • 1x can of coconut cream

  • 1x jar of Korma paste

  • 100g roast cashews 

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  1. Remove any outer leaves from the cauliflower, then cut into bite-sized florets.

  2. Bring a medium pot of salted water to the boil.

  3. Peel and dice the onion and mince the garlic and ginger.

  4. In a medium pot, heat a drizzle of oil over medium-hot heat. Add the onion and cook for 4 minutes before adding the garlic and ginger, then cook for a further 2 minutes. Add the spice mix and a good pinch of salt.

  5. Add the brown rice to the boiling water, cook for about 20 minutes, until tender. Once cooked, strain and set aside.

  6. Add the tinned tomatoes, cauliflower, carrots and strained chickpeas to the curry. Cook for 10 minutes, adding water if its looking dry.

  7. Reduce the heat to a low simmer. Add in the peas and cook for another 5 minutes. Taste and add salt, as needed.

  8. Divide the rice between the bowls and top with korma. Garnish with roasted cashews.