Cauliflower & Pumpkin Korma
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Cauliflower & Pumpkin Korma
Recipe by Courtney Roulston
Dietaries – Meat-free, Vegetarian
Serves – 4
Prep Time – 10 minutes
Cooking Time – 40 minutes
Ingredients
3 tbsp Squeaky Gate extra virgin olive oil
1 medium cauliflower, cut into 3cm wedges
¼ medium kent pumpkin, cut into 2cm wedges
1 red onion, sliced into thin wedges and divided into 2 portions
1 tbsp lime juice
½ jar Patak’s korma paste
2 cups vegetable stock
250 ml coconut cream, plus a little extra to serve
1 cup mint leaves to garnish
Patak’s Pappadums
Method
Preheat the oven to 190 degrees C. Arrange the cauliflower and pumpkin in a tray then drizzle with 2 tablespoons of oil and a pinch of salt. Bake for 20 minutes, or until just tender and golden.
Meanwhile, place half the onion into a small bowl with lime juice and salt and set aside. Heat the remaining oil in a large frying pan over medium heat. Add in the remaining onion and fry off for 1 minute. Add in the korma paste and cook, stirring for 2 minutes, or until fragrant. Pour in the stock and coconut cream then bring up to a simmer.
Arrange the cauliflower and pumpkin into the korma sauce and leave to simmer for 6-8 minutes, or until the vegetables are cooked through.
Drain the onions then scatter over the top of the curry along with the mint leaves. Serve with steamed basmati rice or fluffy naan bread.
