Cauliflower and Maple Korma Recipe
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 30m | 30m | 1h |
Indulge in the exquisite flavours of this effortless cauliflower maple korma recipe, gently infused with mild spices and sweetened to perfection with our luscious Golden Delicate Maple Syrup.
Ingredients
- 1 whole cauliflower, cut into bite size florets, include green bits
- 2 tablespoons sunflower oil, plus extra
- 1 onion, chopped
- 4 cloves of garlic, grated
- 2 teaspoons of grated ginger
- 1 teaspoon garam marsala
- 1 teaspoon tumeric
- 2 teaspoons cumin
- 1/4 teaspoon chilli powder
- 1 teaspoon tomato puree
- 250ml passata
- 50g ground almonds
- 150g coconut milk
- 1 – 2 tablespoons Pure Maple Syrup, Golden Delicate
- Salt and pepper to taste
- Fresh coriander
- Flaked almonds
Instructions
- Place the cauliflower florets on a baking tray and drizzle a little oil over them. Mix them with your hands to coat them and place under a hot grill to just brown slightly. Remove from the oven and set aside.
- Heat the oil, in a large shallow pan, over a medium heat. Add the onions, garlic and ginger and turn down the heat to a low setting. Cook with the lid on for about 10 minutes until softened. Stir regularly.
- Add the spices to the onion, garlic and ginger and cook for a minute. Add the tomato puree and passata, stirring regularly. Cook for about 2 minutes and then add the almonds, coconut milk. Cook for about 10 minutes until sauce thickens slightly and then liquify it in a blender. Return it to the pan add the caulifower and cook until it is tender.
- Stir in the maple syrup, serve with basmati rice and garnish with flaked almonds and coriander.
