- 1 red onion
- 1 cauliflower
- 1 tbsp olive, sunflower or coconut oil
- Sea salt
- 1 tbsp Korma spice blend
- 400ml coconut milk
- 150g white basmati rice
- 300ml boiling water
- 50g baby leaf spinach
- 15g coconut flakes
- Freshly ground pepper
Prep:5 mins | Cook: 15 mins
1. Fill and boil your kettle. Peel and thinly slice the red onion. Pull any tatty leaves off the cauliflower and discard them. Pull the remaining leaves off and finely chop them.
2. Warm a large frying pan or wok on a medium heat for a few mins then pour in 1 tbsp olive oil. Add the onion and cauliflower leaves. Season with a pinch of salt and fry, stirring often, for 5 mins till the onion and leaves start to soften.
3. Meanwhile, rinse the rice under cold water and tip into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil then turn the heat right down. Gently cook for 6-8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice.
4. Cut the cauliflower into bite-sized florets. When the onion and cauliflower leaves have cooked for 5 mins, add the cauliflower florets to the pan along with 1 tbsp korma spice blend. Stir for 1 min to coat everything in the spices. Pour in the tin of coconut milk, stir then pop on a lid. Simmer for 8 mins till the cauliflower is tender and the sauce has thickened.
5. While the cauliflower cooks, roughly chop the baby leaf spinach. Stir the spinach into the rice, then put the lid back on the pan and let it sit for a few mins to steam the spinach and wilt it.
6. After 8 mins, check the cauliflower. It should be tender when pierced with a sharp knife. Cook a little longer if you need to. Taste the sauce and add more salt or some black pepper if you think it needs it. Serve the korma in warmed bowls with the spinach and rice, topped with coconut flakes.