What are the main ingredients in Golden Cauli Korma?

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

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?

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

Golden Cauli Korma

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

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

with chickpeas, coconut yoghurt raita & spinach

Hands on Time: 20 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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

Serves 1

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!

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

Download the Recipe

Serves 2

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!

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

Download the Recipe

Serves 3

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!

Brown Basmati Rice - 225ml
Cauliflower Florets - 600g
Chickpeas - 360g
Onions - 2
Fresh Ginger - 45g
Spice & All Things Nice Korma Curry Paste - 60ml
Fresh Chillies - 2
Coconut Milk - 300ml
Cucumber - 150g
Coconut Yoghurt - 90ml
Fresh Coriander - 8g
Spinach - 60g

Download the Recipe

Serves 4

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!