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Ingredients
| 1 | onions
onion (roughly chopped) | ||
| 12 g g | ginger ginger | ||
| 10 g g | garlic garlic | ||
| 2 tbsp tbsp | sunflower oil sunflower oil | ||
| 200 g g | cauliflowers
cauliflower (boiled until just cooked) | ||
| 100 ml ml | whole milk whole milk | ||
| 0.5 tsp tsp | cumin cumin | ||
| 0.5 tsp tsp | coriander coriander | ||
| 0.25 tsp tsp | ground tumeric ground tumeric | ||
| 100 ml ml | water water | ||
| 100 ml ml | Greek yoghurt Greek yoghurt | ||
| 1 tsp tsp | beef stock beef stock | ||
| 160 g g | chicken pieces
chicken pieces (or similar) |
Crafty cauliflower and chicken korma
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35 min
(17)
Method
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.
