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Ingredients
| 1 | onions onion |
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| roughly chopped | |||
| 12 g g | ginger ginger |
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| 10 g g | garlic garlic |
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| 2 tbsp tbsp | sunflower oil sunflower oil |
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| 200 g g | cauliflowers cauliflower |
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| boiled until just cooked | |||
| 100 ml ml | whole milk whole milk |
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| 0.5 tsp tsp | cumin cumin |
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| 0.5 tsp tsp | coriander coriander |
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| 0.25 tsp tsp | ground tumeric ground tumeric |
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| 100 ml ml | water water |
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| 100 ml ml | Greek yoghurt Greek yoghurt |
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| 1 tsp tsp | beef stock beef stock |
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| 160 g g | chicken pieces chicken pieces |
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| or similar | |||
Crafty cauliflower and chicken korma
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0:25 min
(9)
Method
Preparation time: 0:10 min
This creamy Indian curry is fun to make and a real family favourite. Especially with a few crafty cauliflowers thrown in for added goodness. They’ll never know!
- Add the onion, ginger, garlic and sunflower oil to a blender and blend well. Heat a saucepan on a medium heat and add the mixture. Stir frequently, being careful not to burn it.
- Meanwhile, add the cauliflower and milk to the blender and mix to a smooth sauce.
- Add the spices to the pan and cook for a few minutes, then add the cauliflower sauce, stock powder, water and ‘chicken’ pieces. Cook on a low heat for another 10-15 minutes.
- Finally, add the yoghurt and heat for a few minutes until hot and creamy. Serve your delicious korma with fluffy white rice.
