Cauliflower Korma

Super easy packed full of flavour and in the table in 30 minutes.


1 x 200g korma paste

2 x garlic gloves, grated

25g piece of ginger, grated

30g pack of coriander, leaves and stalks separated. Stalks finally chopped.

500ml hot vegetable stock

1 x cauliflower cut into florets

1 x pack of green beans

1 x 200g Greek style natural yogurt


Into a large pan, over a medium heat add the korma paste, garlic, ginger, coriander stalks (reserve leaves for later) and 50ml of the stock. Cook for 3-4 minutes stirring all the time.

Add the cauliflower, stir to coat, then add the remaining stock and bring to the boil. Cover and simmer for 5 mins, then add the beans and simmer for another 8 minutes. When vegetables tender, remove from heat and stir in the yogurt and the rest of the coriander.

Serve with brown rice.

Published by Gina

Oxford Girl living in the North. Nearly a northerner as have lived in Kendal for over 25 years. Enjoys knife throwing, running, fell walking, snapping pics on my travels round the Lakes and being a domestic goddess. My Chocolate Brownies are legendary so I am told.

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