Chef, Loz Atkinson, has shared this recipe for a twist on the traditional korma - using cauliflower and chickpeas! It takes around 30 minutes to prepare and serves four people. Plus, you can get 10% off all the ingredients at your local Scotmid.
- 1 medium white onion
- 1 large garlic clove
- 1 large or 2 small white cauliflowers
- 1 can of chickpeas (or 1 cup of frozen garden peas)
- 1 tin chopped tomatoes
- 1 tin coconut milk
- 1 TBSP curry powder
- 1 TBSP cooking oil
- Salt and pepper
- 2 cups dry basmati or white rice (½ cup per person)
- 4 cups cold water
- Peel and finely dice the onion into 1 cm chunks.
- Peel and finely slice the garlic clove.
- Remove the leaves and stalk from the cauliflower and cut into small to medium sized florets. Place florets in a bowl. Drizzle with ½ TBSP of cooking oil and ½ TBSP of curry powder, and a pinch of salt and pepper, mixing well to coat the cauliflower.
- Heat ½ TBSP cooking oil in a large saucepan. Add the diced onion and sauté for 2 minutes on a low to medium heat until translucent. Add the garlic clove and cook for 30 seconds stirring regularly. Next add ½ TBSP curry powder and cook for 1 minute, continuing to stir.
- Add the cauliflower to the pan and cook on a medium heat for 5 minute, stirring so it doesn’t stick.
- Next add chopped tomatoes, cook for a further 5 minutes before adding the chickpeas and coconut milk. Simmer on a low heat for 20 minutes and allow the sauce to reduce and thicken.
- For the rice, place 2 cups unwashed rice in a non-stick saucepan with 4 cups cold water. Cook on a medium heat until water reduces completely. Try not to stir, but don’t let water reduce so the rice at the bottom burns. Rinse well in hot water before serving.