What are the main ingredients in Dreamy Korma Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Dreamy Korma Curry?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Dreamy Korma Curry?

TO START WITH – BASMATI: Preheat the oven to 180°C. Rinse the rice, place in a pot, and submerge in 500ml of salted water. Place over a medium-high heat 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. ROAST THE CHICKPEAS & CAULI: 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 20-25 minutes until the chickpeas are crispy and the cauliflower is cooked through and charred. 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 to taste. Fry for 2-3 minutes until fragrant, shifting constantly. Pour in the coconut milk and 100ml of water, and stir until the paste has been incorporated into the liquid. Bring to the boil, then reduce the heat to low. Simmer for 8-10 minutes until thick and fragrant. SOME 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 to taste with salt, pepper, and a sweetener of choice, and remove from the heat. CREAMY CURRY HEAVEN AWAITS!: Dish up some warm rice and spoon over the veggie korma. Top with the remaining chickpeas and a large dollop of raita. Garnish with the rest of the coriander and any remaining chilli to taste. Absolutely gorgeous! CASHEW NUT RAITA: Place the remaining diced onion in a bowl with the diced cucumber, the cashew nut yoghurt, and ¾ of the chopped coriander. Add a drizzle of oil and some seasoning. Mix to combine and set aside for serving.

What should be prepared from my kitchen to make Dreamy Korma Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Dreamy Korma Curry

Name: Dreamy Korma Curry
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

Mild, creamy, and flavourful, korma is curry heaven – and this one’s extra nutty! An aromatic coconut milk sauce overflows with cauliflower, crispy chickpeas, and spinach, with refreshing cashew nut yogurt raita dolloped on top.

Dreamy Korma Curry

with roast cauliflower, cashew nut yoghurt raita & spinach

Hands on Time: 20 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Brown Basmati Rice
Cashew Nut Yoghurt
Cauliflower Florets
Chickpeas
Coconut Milk
Cucumber
Fresh Chilli
Fresh Chillies
Fresh Coriander
Fresh Ginger
Onion
Onions
Spice and All Things Nice Korma Curry Paste
Spinach

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

TO START WITH – BASMATI
Preheat the oven to 180°C. Rinse the rice, place in a pot, and submerge in 300ml of salted water. Place over a medium-high heat 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.
ROAST THE CHICKPEAS & CAULI
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 charred.
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 to taste. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut milk and 65ml of water, and stir until the paste has been incorporated into the liquid. Bring to the boil, then reduce the heat to low. Simmer for 6-8 minutes until thick and fragrant.
CASHEW NUT RAITA
Place the remaining diced onion in a bowl with the diced cucumber, the cashew nut yoghurt, and ¾ of the chopped coriander. Add a drizzle of oil and some seasoning. Mix to combine and set aside for serving.
SOME 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 to taste with salt, pepper, and a sweetener of choice, and remove from the heat.
CREAMY CURRY HEAVEN AWAITS!
Dish up some warm rice and spoon over the veggie korma. Top with the remaining chickpeas and a large dollop of raita. Garnish with the rest of the coriander and any remaining chilli to taste. Absolutely gorgeous!

Brown Basmati Rice - 75ml
Chickpeas - 120g
Cauliflower Florets - 200g
Onion - 1
Fresh Ginger - 15g
Spice and All Things Nice Korma Curry Paste - 20ml
Fresh Chilli - 1
Coconut Milk - 100ml
Cucumber - 50g
Cashew Nut Yoghurt - 30ml
Fresh Coriander - 3g
Spinach - 20g

Download the Recipe

Serves 2

TO START WITH – BASMATI
Preheat the oven to 180°C. Rinse the rice, place in a pot, and submerge in 500ml of salted water. Place over a medium-high heat 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.
ROAST THE CHICKPEAS & CAULI
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 20-25 minutes until the chickpeas are crispy and the cauliflower is cooked through and charred.
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 to taste. Fry for 2-3 minutes until fragrant, shifting constantly. Pour in the coconut milk and 100ml of water, and stir until the paste has been incorporated into the liquid. Bring to the boil, then reduce the heat to low. Simmer for 8-10 minutes until thick and fragrant.
CASHEW NUT RAITA
Place the remaining diced onion in a bowl with the diced cucumber, the cashew nut yoghurt, and ¾ of the chopped coriander. Add a drizzle of oil and some seasoning. Mix to combine and set aside for serving.
SOME 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 to taste with salt, pepper, and a sweetener of choice, and remove from the heat.
CREAMY CURRY HEAVEN AWAITS!
Dish up some warm rice and spoon over the veggie korma. Top with the remaining chickpeas and a large dollop of raita. Garnish with the rest of the coriander and any remaining chilli to taste. Absolutely gorgeous!

Brown Basmati Rice - 150ml
Chickpeas - 240g
Cauliflower Florets - 400g
Onion - 1
Fresh Ginger - 30g
Spice and All Things Nice Korma Curry Paste - 40ml
Fresh Chilli - 1
Coconut Milk - 200ml
Cucumber - 100g
Cashew Nut Yoghurt - 60ml
Fresh Coriander - 5g
Spinach - 40g

Download the Recipe

Serves 3

TO START WITH – BASMATI
Preheat the oven to 180°C. Rinse the rice, place in a pot, and submerge in 500ml of salted water. Place over a medium-high heat 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.
ROAST THE CHICKPEAS & CAULI
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 20-25 minutes until the chickpeas are crispy and the cauliflower is cooked through and charred.
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 to taste. Fry for 2-3 minutes until fragrant, shifting constantly. Pour in the coconut milk and 100ml of water, and stir until the paste has been incorporated into the liquid. Bring to the boil, then reduce the heat to low. Simmer for 8-10 minutes until thick and fragrant.
CASHEW NUT RAITA
Place the remaining diced onion in a bowl with the diced cucumber, the cashew nut yoghurt, and ¾ of the chopped coriander. Add a drizzle of oil and some seasoning. Mix to combine and set aside for serving.
SOME 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 to taste with salt, pepper, and a sweetener of choice, and remove from the heat.
CREAMY CURRY HEAVEN AWAITS!
Dish up some warm rice and spoon over the veggie korma. Top with the remaining chickpeas and a large dollop of raita. Garnish with the rest of the coriander and any remaining chilli to taste. Absolutely gorgeous!

Brown Basmati Rice - 150ml
Chickpeas - 240g
Cauliflower Florets - 400g
Onion - 1
Fresh Ginger - 30g
Spice and All Things Nice Korma Curry Paste - 40ml
Fresh Chilli - 1
Coconut Milk - 200ml
Cucumber - 100g
Cashew Nut Yoghurt - 60ml
Fresh Coriander - 5g
Spinach - 40g

Download the Recipe

Serves 4

TO START WITH – BASMATI
Preheat the oven to 180°C. Rinse the rice, place in a pot, and submerge in 800ml of salted water. Place over a medium-high heat 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.
ROAST THE CHICKPEAS & CAULI
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 20-25 minutes until the chickpeas are crispy and the cauliflower is cooked through and charred.
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 to taste. Fry for 3-4 minutes until fragrant, shifting constantly. Pour in the coconut milk and 150ml of water, and stir until the paste has been incorporated into the liquid. Bring to the boil, then reduce the heat to low. Simmer for 10-12 minutes until thick and fragrant.
CASHEW NUT RAITA
Place the remaining diced onion in a bowl with the diced cucumber, the cashew nut yoghurt, and ¾ of the chopped coriander. Add a drizzle of oil and some seasoning. Mix to combine and set aside for serving.
SOME 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 to taste with salt, pepper, and a sweetener of choice, and remove from the heat.
CREAMY CURRY HEAVEN AWAITS!
Dish up some warm rice and spoon over the veggie korma. Top with the remaining chickpeas and a large dollop of raita. Garnish with the rest of the coriander and any remaining chilli to taste. Absolutely gorgeous!