A mild, creamy, dreamy, and flavourful korma is curry heaven – and this one’s no exception. An aromatic coconut milk sauce overflows with golden cauliflower, crispy chickpeas, and spinach – seeping into a bed of fluffy basmati rice and dolloped with a refreshing cucumber and coconut yoghurt raita, sprinkled with fresh coriander and chilli.
Golden Cauli Korma
Golden Cauli Korma
with chickpeas, coconut yoghurt raita & spinach
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Brown Basmati Rice
- Cauliflower Florets
- Chickpeas
- Coconut Milk
- Coconut Yoghurt
- Cucumber
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Fresh Ginger
- Onion
- Onions
- Spice & All Things Nice Korma Curry Paste
- Spice &vAll Things Nice Korma Curry Paste
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
BASMATI ON THE GO!
Preheat the oven to 180°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork. Replace the lid and set it aside to keep warm.
CRISPY & CHARRED
Place the cauliflower pieces and drained Chickpeas on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 15-20 minutes until the chickpeas are crispy and the cauliflower is cooked through and lightly charred, shifting halfway.
AFTER ABOUT 5 MINUTES…
Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry ¾ of the diced Onion for 3-4 minutes until soft and translucent. Add in the grated ginger, and stir through the curry paste and sliced chilli – both to taste. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut milk and 65ml of water, and stir until the curry paste has been incorporated into the liquid. Bring to the boil, then reduce the heat to low and simmer for 6-8 minutes until thick and fragrant.
CREAMY RAITA
Place the remaining onion in a bowl with the diced Cucumber, coconut yoghurt, and ¾ of the chopped coriander. Add a drizzle of oil and some seasoning. Mix to combine and set aside.
FINAL TOUCHES
Once the curry has finished simmering, stir through the rinsed Spinach until wilted. Mix in the roast cauli and ¾ of the crispy Chickpeas. Season with salt, pepper, and a sweetener of choice and remove from the heat.
CURRY HEAVEN AWAITS!
Dish up some fluffy rice and spoon over the veggie korma. Top with the remaining Chickpeas and a big dollop of raita. Garnish with the remaining coriander and any remaining fresh chilli to taste. Absolutely gorgeous!
BASMATI ON THE GO!
Preheat the oven to 180°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork. Replace the lid and set it aside to keep warm.
CRISPY & CHARRED
Place the cauliflower pieces and drained Chickpeas on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 15-20 minutes until the chickpeas are crispy and the cauliflower is cooked through and lightly charred, shifting halfway.
AFTER ABOUT 5 MINUTES…
Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry ¾ of the diced Onion for 3-4 minutes until soft and translucent. Add in the grated ginger, and stir through the curry paste and sliced chilli – both to taste. Fry for 2-3 minutes until fragrant, shifting constantly. Pour in the coconut milk and 100ml of water, and stir until the curry paste has been incorporated into the liquid. Bring to the boil, then reduce the heat to low and simmer for 8-10 minutes until thick and fragrant.
CREAMY RAITA
Place the remaining onion in a bowl with the diced Cucumber, coconut yoghurt, and ¾ of the chopped coriander. Add a drizzle of oil and some seasoning. Mix to combine and set aside.
FINAL TOUCHES
Once the curry has finished simmering, stir through the rinsed Spinach until wilted. Mix in the roast cauli and ¾ of the crispy Chickpeas. Season with salt, pepper, and a sweetener of choice and remove from the heat.
CURRY HEAVEN AWAITS!
Dish up some fluffy rice and spoon over the veggie korma. Top with the remaining Chickpeas and a big dollop of raita. Garnish with the remaining coriander and any remaining fresh chilli to taste. Absolutely gorgeous!
BASMATI ON THE GO!
Preheat the oven to 180°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork. Replace the lid and set it aside to keep warm.
CRISPY & CHARRED
Place the cauliflower pieces on one roasting tray and the drained Chickpeas on another. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 15-20 minutes until the chickpeas are crispy and the cauliflower is cooked through and lightly charred, shifting halfway.
AFTER ABOUT 5 MINUTES…
Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry ¾ of the diced Onion for 4-5 minutes until soft and translucent. Add in the grated ginger, and stir through the curry paste and sliced chilli – both to taste. Fry for 3-4 minutes until fragrant, shifting constantly. Pour in the coconut milk and 125ml of water, and stir until the curry paste has been incorporated into the liquid. Bring to the boil, then reduce the heat to low and simmer for 10-12 minutes until thick and fragrant.
CREAMY RAITA
Place the remaining onion in a bowl with the diced Cucumber, coconut yoghurt, and ¾ of the chopped coriander. Add a drizzle of oil and some seasoning. Mix to combine and set aside.
FINAL TOUCHES
Once the curry has finished simmering, stir through the rinsed Spinach until wilted. Mix in the roast cauli and ¾ of the crispy Chickpeas. Season with salt, pepper, and a sweetener of choice and remove from the heat.
CURRY HEAVEN AWAITS!
Dish up some fluffy rice and spoon over the veggie korma. Top with the remaining Chickpeas and a big dollop of raita. Garnish with the remaining coriander and any remaining fresh chilli to taste. Absolutely gorgeous!
BASMATI ON THE GO!
Preheat the oven to 180°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork. Replace the lid and set it aside to keep warm.
CRISPY & CHARRED
Place the cauliflower pieces on one roasting tray and the drained Chickpeas on another. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 15-20 minutes until the chickpeas are crispy and the cauliflower is cooked through and lightly charred, shifting halfway.
AFTER ABOUT 5 MINUTES…
Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry ¾ of the diced Onion for 4-5 minutes until soft and translucent. Add in the grated ginger, and stir through the curry paste and sliced chilli – both to taste. Fry for 3-4 minutes until fragrant, shifting constantly. Pour in the coconut milk and 150ml of water, and stir until the curry paste has been incorporated into the liquid. Bring to the boil, then reduce the heat to low and simmer for 12-15 minutes until thick and fragrant.
CREAMY RAITA
Place the remaining onion in a bowl with the diced Cucumber, coconut yoghurt, and ¾ of the chopped coriander. Add a drizzle of oil and some seasoning. Mix to combine and set aside.
FINAL TOUCHES
Once the curry has finished simmering, stir through the rinsed Spinach until wilted. Mix in the roast cauli and ¾ of the crispy Chickpeas. Season with salt, pepper, and a sweetener of choice and remove from the heat.
CURRY HEAVEN AWAITS!
Dish up some fluffy rice and spoon over the veggie korma. Top with the remaining Chickpeas and a big dollop of raita. Garnish with the remaining coriander and any remaining fresh chilli to taste. Absolutely gorgeous!
Frequently Asked Questions
What is the preparation time for Golden Cauli Korma?
The preparation time for Golden Cauli Korma with chickpeas, coconut yoghurt raita & spinach is between 20 and 40 minutes.
What is the total time required to make Golden Cauli Korma with chickpeas, coconut yoghurt raita & spinach?
The total time required to make Golden Cauli Korma with chickpeas, coconut yoghurt raita & spinach is between 40 and 55 minutes.
How many servings does Golden Cauli Korma provide?
4 servings
What are the main ingredients in Golden Cauli Korma?
Brown Basmati Rice, Cauliflower Florets, Chickpeas, Coconut Milk, Coconut Yoghurt, Cucumber, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Onion, Onions, Spice & All Things Nice Korma Curry Paste, Spice &vAll Things Nice Korma Curry Paste, Spinach
What is the nutritional information of Golden Cauli Korma?
Calories: 766, Carbs: 106 grams, Fat: grams, Protein: 24.1 grams, Sugar: 16.2 grams, Salt: 380 grams
How do I prepare Golden Cauli Korma?
CREAMY RAITA: Place the remaining onion in a bowl with the diced cucumber, coconut yoghurt, and ¾ of the chopped coriander. Add a drizzle of oil and some seasoning. Mix to combine and set aside. CRISPY & CHARRED: Place the cauliflower pieces and drained chickpeas on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 15-20 minutes until the chickpeas are crispy and the cauliflower is cooked through and lightly charred, shifting halfway. BASMATI ON THE GO!: Preheat the oven to 180°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork. Replace the lid and set it aside to keep warm. AFTER ABOUT 5 MINUTES…: Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry ¾ of the diced onion for 3-4 minutes until soft and translucent. Add in the grated ginger, and stir through the curry paste and sliced chilli – both to taste. Fry for 2-3 minutes until fragrant, shifting constantly. Pour in the coconut milk and 100ml of water, and stir until the curry paste has been incorporated into the liquid. Bring to the boil, then reduce the heat to low and simmer for 8-10 minutes until thick and fragrant. FINAL TOUCHES: Once the curry has finished simmering, stir through the rinsed spinach until wilted. Mix in the roast cauli and ¾ of the crispy chickpeas. Season with salt, pepper, and a sweetener of choice and remove from the heat. CURRY HEAVEN AWAITS!: Dish up some fluffy rice and spoon over the veggie korma. Top with the remaining chickpeas and a big dollop of raita. Garnish with the remaining coriander and any remaining fresh chilli to taste. Absolutely gorgeous!
What should be prepared from my kitchen to make Golden Cauli Korma?
Brown Basmati Rice, Cauliflower Florets, Chickpeas, Coconut Milk, Coconut Yoghurt, Cucumber, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Onion, Onions, Spice & All Things Nice Korma Curry Paste, Spice &vAll Things Nice Korma Curry Paste, Spinach
How many calories does Golden Cauli Korma have?
766 calories
How much fat content does Golden Cauli Korma have?
grams
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