- 2 onions
- 1 cauliflower
- 2 garlic cloves
- A thumb of ginger
- 2 vine tomatoes
- 400g tin of chickpeas
- 1 tbsp korma spice blend
- 150g dried red lentils
- 50g coconut cream
- 300g spring greens
- 2 tbsp olive, sunflower or coconut oil
- Sea salt
- 1.25 ltrs boiling water
- Large pan with lid
- Measuring jug
- 1.
Peel the onions and thinly slice them. Trim the base off the cauliflower and remove the leaves (you can save these for adding to stir-fries). Chop the cauliflower into small florets. Slice the stalk to match.
- 2.
Pour 2 tbsp oil into a large pan and warm to a medium heat. Slide in the onion and cauliflower, along with a pinch of salt. Fry for 10 mins, stirring occasionally, till tender and a little golden.
- 3.
Meanwhile, peel and finely chop the garlic and ginger. Dice the tomatoes. Fill and boil your kettle.
- 4.
Stir the garlic and ginger into the pan along with 1 tbsp korma spice blend. Cook for 2 mins, stirring. Tip in the chickpeas with the liquid from their tin, the tomatoes and the dried red lentils. Crumble in the coconut cream. Pour in 1.25 ltrs boiling water and stir. Bring to the boil, then simmer gently for 30 mins.
- 5.
While the curry cooks, finely shred the spring greens and discarding any really thick bits of stalk. When the lentils are tender, stir through the spring greens and simmer for 5 mins to wilt them. Taste the korma and add a pinch more salt if you think it needs it. Ladle the curry into warm bowls and serve.
- Tip
On the side
Turn your cauliflower korma into a feast by serving it with plenty of steamed rice or warm roti on the side. To make your curry even creamier, dollop each bowl with a raita made with dairy-free coconut yogurt, grated cucumber and garlic. - Tip
Eat Me, Keep Me
The curry will keep for up to 3 days in the fridge. Transfer to containers, cool, then seal and chill. Reheat it in the microwave or on the hob, making sure it piping hot all the way through.