Serves: 4
Total time: 50 minutes
Ingredients:
- 1 heaping tablespoon sliced almonds
- 2 large sweet potatoes
- olive oil
- 1 red onion
- 2 cloves garlic
- 1 thumb-sized piece of gingerroot
- ½ bunch of fresh cilantro (½ oz)
- optional: ½–1 fresh red chile
- 1 handful of korma curry leaves
- 1 heaping tablespoon korma curry paste
- 1 × 14-oz can of chickpeas
- ½–1 lemon
- 1 large head of cauliflower
- optional: 2 oz feta cheese
- 4 tablespoons fat-free plain yogurt
Instructions:
Start by toasting the almonds in a large casserole pan until lightly golden, then tip out and set aside.
Scrub the sweet potatoes clean, then cut into 1 ½-inch chunks and put them into the pan on a medium heat with a lug of oil. Fry for about 5 minutes, or until golden, while you peel the onion, garlic and ginger, then finely slice them with the cilantro stalks and chile (if using – it will give the sauce a real kick).
Add the curry leaves to the pan and stir for 1 minute, then add all the sliced veg with the curry paste and cook for another 5 to 10 minutes, or until the onions have softened, stirring occasionally.
Add the chickpeas (juice and all) with 2 ⅓ cups of boiling water, then bring everything to a boil. Reduce to a simmer and cook for around 30 minutes, or until thickened.
Meanwhile, break off and chop the cauliflower leaves, then finely slice the stalk and add both to the curry for the rest of the cooking time. Cut the florets into even sized chunks and pulse in a food processor until they’re the same texture and size as rice. Tip it into a microwave-safe dish and cover. Steam or microwave the cauliflower on high for 7 minutes, or until cooked through.
Add a good squeeze of lemon juice to the curry, then season to perfection.
Indian paneer and it adds a lovely subtle bit of extra flavor. Dollop over the yogurt and stir it through for that korma creaminess (or serve on the side, if you prefer), then sprinkle with korma creaminess and the toasted almonds. Tip the cauliflower onto a nice serving platter and dig in.
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