Creamy Cauliflower Korma
Ben used to have a personal vendetta against korma. Apparently it was always the safe and boring option at a curry house. But our vegan version has renewed his faith in this classic creamy curry.
|3||medium sweet potatoes (450g)|
|½||a large cauliflower (400g)|
|a thumb of||fresh ginger (30g)|
|2 tsp||ground turmeric|
|1½ tbsp||garam masala|
|½ tsp||ground nutmeg|
|250ml||vegan single cream|
|1 tbsp||maple syrup|
|salt and pepper|
|To serve (optional):|
|a small handful of||fresh coriander (10g)|
|a handful of||raisins|
|a handful of||toasted almond flakes|
Put 2 tablespoons of vegetable oil into a casserole pot on a medium heat. While the oil heats up, peel and dice the onion, then add it to the pot and fry for 5 minutes until golden brown.
Peel the sweet potatoes and dice into 2½cm chunks, then add to the pot and fry for 10 minutes.
Trim the cauliflower into florets, and leave to one side. Peel and chop the garlic and ginger, then add to the pot along with the turmeric, garam masala and nutmeg. Fry for 2 minutes, adding an extra splash of oil, if needed.
Add the cauliflower florets to the pot along with 200ml of vegan single cream, the vegetable stock, ground almonds, maple syrup and a large pinch of salt and pepper. Bring to the boil, then reduce the heat and simmer with the lid on for 10 minutes, or until the cauliflower is soft. If the sauce is a little thin, simmer for an extra 5 minutes with the lid off.
Remove the korma from the heat. Pick the coriander leaves off their stalks. Stir in the raisins, and top with a swirl of the remaining cream, the coriander leaves and almond flakes. Finally, heat the naans in a toaster or microwave and serve.