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Cauliflower Korma

  • Serves 6
  • Preparation Time 15MINS
  • Cook Time 30MINS

2 tbs oil

2 tsp grated ginger

2 garlic cloves, chopped

1 long green chilli, sliced

2 tbs korma paste (see below Korma paste recipe)

1L (4 cups) Campbells Real Stock- Vegetable

400g sweet potato, diced 2cm

4 tomatoes, diced

350g cauliflower, segmented into small florets

1 cup frozen peas

200g yoghurt

cup fresh Coriander, chopped

2 tbs corn flour

KORMA PASTE:

2 tbs korma powder

1 tsp grated ginger

1 tbs crushed cashew nuts

3 tbs olive oil

STEP 1 Heat oil in a medium sized saucepan over medium heat. Saut ginger, garlic and chilli.

STEP 2 Add korma paste and cook for 2 minutes or until fragrant.

STEP 3 Add Campbells Real Stock, sweet potato, tomatoes, cauliflower bring to the boil, lower the heat and simmer for 20 minutes or until sweet potato is tender.

STEP 4 Add peas and yoghurt, mix corn flour and 4 tbs of liquid from korma mixture in a small bowl or jug, return to cauliflower korma and bring to the boil, stirring constantly until slightly thickened.

STEP 5 Garnish with coriander and serve with turmeric rice.