Creamy Cauliflower Korma with Basmati Rice Recipe

Ingredients

3 onions
1 cauliflower
4 garlic cloves
A thumb of ginger
A thumb of turmeric
1 tbsp korma spice blend
1 tsp garam masala
1 cinnamon stick
1 tbsp vegetable bouillon powder
400g soya yogurt
25g flaked almonds
300g white basmati rice
200g baby leaf spinach
A handful of coriander

Prep: 15 mins | Cook: 30 mins

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Method

1. Peel and thinly slice the onions. Trim the base off the cauliflower and remove the leaves (see our tip on how to use them up). Chop the cauliflower into bite-sized pieces. Peel and finely grate the garlic and ginger. Peel and finely grate the turmeric (see our tip on stain-free prep).

2. Drizzle 2 tbsp oil into a large pan and warm over a medium-high heat. Add the cauliflower and onions then season with a pinch of salt and pepper. Pop a lid on the pan and fry for 10 mins, stirring frequently, till starting to soften. Meanwhile, fill and boil your kettle.

3. Add the garlic, ginger and turmeric to the pan then add the korma spice blend, garam masala and cinnamon stick. Add a pinch of sugar from your cupboard, if using. Stir well and cook for 2 mins till the pan starts to smell aromatic.

4. Add the vegetable bouillon powder, pour in the soya yogurt and 400ml hot water from the kettle. Squeeze the bag of flaked almonds a few times to crush them, then add them to the sauce. Stir well to combine, then bring till it's almost boiling. Once bubbling, reduce the heat down to a gentle simmer. Pop on a lid and cook the curry for 20 mins, stirring occasionally, till the sauce has thickened and the veg is tender.

5. While the korma simmers, rinse the rice well under cold water and tip it into a medium-sized pan. Pour in 550ml hot water from your kettle and add a pinch of salt. Cover and bring to the boil, then turn the heat right down to low and gently simmer for 8 mins, till the rice is tender and the water has been absorbed. Take the pan off the heat and let the rice steam in the pan, lid on, for a couple of mins to finish cooking the rice. It should be fluffy and cooked through.

6. When the curry has simmered for 20 mins, stir through the spinach leaves and cook for 3–4 mins, till wilted. Taste and add a pinch more salt, pepper or sugar, if you think it needs it.

7. Divide the rice between warm bowls or plates and ladle over the curry. Tear over the coriander leaves and serve.

8. No Stains, All Gains
Fresh turmeric likes to stain everything bright yellow so when you're preparing turmeric, use a glass chopping board or one you can wash up straight away, and wear an apron to protect your clothes. You can squeeze a little lemon juice onto your hands and rub them together to help shift any turmeric stains from your fingers.

9. Love Your Leftovers
The korma will keep for up to 3 days in the fridge in airtight tubs. Divide the the veg and sauce between tubs, seal and store. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. We recommend cooking the rice to order, rather than storing and reheating it. The curry can also be frozen for up to 3 months. Defrost overnight before reheating.

10. No Waste, More Taste
Keep your cauliflower leaves out of the compost – they’re great shredded and stir-fried with garlic, spring onion and ginger as a simple side dish, or sliced and added to stews for the final 5 mins of cooking for an extra burst of green.