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One Tray Cauliflower Korma
We keep things simple here and throw everything onto one tray. The aromatic spices and creamy coconut milk make for a delicious and warming dinner.
Ingredients
Ingredients
- red onion, sliced
- red wine vinegar
- onion, sliced
- medium cauliflower, cut into florets + save the leaves
- garlic cloves, peeled + diced
- ginger, peeled + diced
- garam Masala
- chilli powder
- turmeric
- vegetable oil
- rice
- tin of reduced fat coconut milk
- ground almonds
- salt + pepper
Method
- 1
Preheat the oven to 200°C fan / 425°F.
- 2
Combine the red onion and red wine vinegar in a small bowl and set to one side to pickle while you carry out the next steps.
- 3
Add the onion, cauliflower, ginger, garlic, garam masala, chilli powder and turmeric to a large roasting tin. Drizzle with a splash of olive oil and season well with salt and pepper. Mix everything together and roast for 10 minutes until the cauliflower starts to char.
- 4
Meanwhile, if serving with rice, cook the rice as per packet instructions.
- 5
Remove the tray from the oven and add the coconut milk and ground almonds to the tray and give the liquid a stir. Then roast for a further 5 minutes.
- 6
Finally add the reserved cauliflower leaves to the tray and roast everything for 5 minutes.
- 7
Serve the cauliflower korma as it is or with rice if you prefer.
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