Korma Inspired Curry
This recipe is for a flavourful korma-inspired curry that features roasted cauliflower, soya chunks, peas, and a blend of aromatic spices. The dish is made creamy and rich with coconut cream and gets a tangy kick from pickled onions. The cauliflower is roasted until charred for added depth of flavour, while the soya chunks are rehydrated in a fragrant broth. This warming and visually appealing dish is perfect for cold days, and the combination of spices like curry powder, turmeric, cinnamon, paprika, garam masala, and cayenne create a well-balanced and satisfying curry. Garnish with cashews and fresh coriander for a final touch.
45 minutes
Cook time
Ingredients
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Ingredients:
- 1 small cauliflower
- 300g dried soya chunks (can substitute with tofu/chickpeas)
- 0.5 an onion
- 200g frozen peas
- Handful of cashews
- Handful of fresh coriander
- Handful of pickled onions
- 1 tsp tomato paste
- 2 tsp curry powder
- 1 tsp turmeric
- 0.25 tsp cinnamon
- 1 tsp paprika
- 1 tsp garam masala
- 0.5 tsp cayenne (adjust to taste)
- 2 cloves of garlic
- 2-inch piece of ginger
- 500ml stock
- 1 can of coconut cream