eCook Meal
Dreamy Korma Curry
with roast cauliflower, cashew nut yoghurt raita & spinach
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R242.12
for 4 servings · R60.53 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
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Brown Basmati Rice needs 300 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Cauliflower Florets needs 800 gBroccoli & Cauliflower Florets 700 g 700 g at R56.99 · 1.14× packR65.13
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Fresh Ginger needs 60 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 17% of packR17.14
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Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
Not in the Woolies basket — source these elsewhere:
- Cashew Nut Yoghurt
- Spice and All Things Nice Korma Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Dreamy Korma Curry?
The preparation time for Dreamy Korma Curry with roast cauliflower, cashew nut yoghurt raita & spinach is between 20 and 40 minutes.
What is the total time required to make Dreamy Korma Curry with roast cauliflower, cashew nut yoghurt raita & spinach?
The total time required to make Dreamy Korma Curry with roast cauliflower, cashew nut yoghurt raita & spinach is between 40 and 55 minutes.
How many servings does Dreamy Korma Curry provide?
4 servings
What are the main ingredients in Dreamy Korma Curry?
Brown Basmati Rice, Cashew Nut Yoghurt, Cauliflower Florets, Chickpeas, Chilli, Coconut Milk, Cucumber, Fresh Coriander, Ginger, Onion, Spice and All Things Nice Korma Curry Paste, Spinach
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?
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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Dreamy Korma Curry?
Brown Basmati Rice, Cashew Nut Yoghurt, Cauliflower Florets, Chickpeas, Chilli, Coconut Milk, Cucumber, Fresh Coriander, Ginger, Onion, Spice and All Things Nice Korma Curry Paste, Spinach
How many calories does Dreamy Korma Curry have?
calories
How much fat content does Dreamy Korma Curry have?
grams