Dinner

Cauliflower & Chickpea Korma

A creamy, mild korma with cauliflower florets, chickpeas and coconut milk — a gentle vegetarian curry the whole family will love.

StandardVegetarianVeganGluten Free
473
kcal
12g
Protein
39g
Carbs
16g
Fat
£0.96
Per Serving
⏱ Prep: 10 min 🍳 Cook: 30 min 🍽 Serves 4
🛒 Ingredients
IngredientAmountCalories
Cauliflower ¼ cauliflower 25 kcal
Chickpeas (tinned) ½ tin chickpeas 142.8 kcal
Coconut Milk (tinned) ¼ tin coconut milk 197 kcal
Tinned Tomatoes ¼ tin tomatoes 18 kcal
Bay Leaves 1 bay leaf 3.5 kcal
Basmati Rice 80g (dry) 282.4 kcal
Olive Oil ¾ tsp olive oil 33.6 kcal
Curry Paste (korma) 2 tsp korma paste 30.6 kcal
👨‍🍳 Method
  1. 1Cube cauliflower into florets.
  2. 2Heat curry paste in a large pan with olive oil 1 minute.
  3. 3Add cauliflower; coat in the paste and cook 3 minutes.
  4. 4Add chickpeas, tinned tomatoes and coconut milk. Stir well.
  5. 5Add bay leaf; simmer 20 minutes until cauliflower is tender.
  6. 6Cook basmati rice per packet. Remove bay leaf and serve curry over rice.

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