Cauliflower Korma

Cauliflower Korma

INGREDIENTS

  • 500g cauliflower florets
  • 2 medium onions finely chopped
  • Tinned Chopped tomatoes 1 can (400g)
  • 200 g Coconut milk or cream from a can (1/2 a can)
  • 2 tbsp Tully’z Easy Vegan Butter chicken authentic spice blend.
  • 4 tbsp olive oil + 2 tbsp for baking cauliflower 
  • 1 cup water
  • Salt to taste

METHOD

  • Grill/bake the cauliflower florets until slightly brown (15-18 min) with one tbsp olive oil and keep aside.
  • Heat up the remaining olive oil in a pan, add onions and cook for 5-6 minutes or until golden.
  • Stir in Tully’z Easy Vegan Butter chicken premium spice blend, and cook for another 15 sec
  • Mix in the tomatoes, coconut milk, water, and salt to taste. Cook on medium heat for 12-14 minutes without a cover. Stir occasionally and add a splash of water if needed.
  • Toss in the baked cauliflower and cook for another 2-3 minutes until everything is heated through
  • Taste and adjust salt, Serve hot with vegan naan, rice, or roti.

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