Vegetarian korma
An average of 5.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 1
This vegetarian curry is simple, creamy and will take less time to make than waiting for a takeaway to arrive!
Ingredients
- olive oil: 1 tbsp olive oil
- onion: 陆 onion, finely chopped
- turmeric: 1 tsp ground turmeric
- paprika: 陆 tsp ground paprika
- cayenne pepper: 陆 tsp cayenne pepper
- cauliflowers: 4 baby cauliflowers, quartered
- double cream: 150ml/5fl oz double cream
- fresh coriander: 2 tbsp chopped fresh coriander
To serve
- fresh coriander: 1 tbsp chopped fresh coriander
- flaked almonds: 50g/2oz toasted flaked almonds
Method
Heat the oil in a saucepan and gently fry the onion until softened, about 4-5 minutes.
Add the turmeric, paprika and cayenne pepper and stir fry for a further two minutes.
Add the quartered cauliflowers and cook until well coated with the spices, about 4-5 minutes.
Pour in the double cream and bring to a gentle simmer. Simmer for five minutes, or until the cauliflower is tender. Stir in the chopped coriander.
Serve in a bowl garnished with more chopped fresh coriander and the toasted almonds scattered over the top.
