Vegetarian korma
This vegetarian curry is simple, creamy and will take less time to make than waiting for a takeaway to arrive!
By James Tanner
From Ready Steady Cook
Ingredients
- 1 tbsp olive oil
- ½ onion, finely chopped
- 1 tsp ground turmeric
- ½ tsp ground paprika
- ½ tsp cayenne pepper
- 4 baby cauliflowers, quartered
- 150ml/5fl oz double cream
- 2 tbsp chopped fresh coriander
To serve
- 1 tbsp chopped fresh coriander
- 50g/2oz toasted flaked almonds
Method
Heat the oil in a saucepan and gently fry the onion until softened, about 4-5 minutes.
Add the turmeric, paprika and cayenne pepper and stir fry for a further two minutes.
Add the quartered cauliflowers and cook until well coated with the spices, about 4-5 minutes.
Pour in the double cream and bring to a gentle simmer. Simmer for five minutes, or until the cauliflower is tender. Stir in the chopped coriander.
Serve in a bowl garnished with more chopped fresh coriander and the toasted almonds scattered over the top.
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