Our friends at ByRuby have shared this delicious korma recipe with us, which is vegan, gluten free and dairy free!
This is one of Ruby’s favourite recipes, tasting so delicious and creamy that it is hard to believe that it doesn’t contain an ounce of cream. Make this in batch and keep a stash handy in your freezer for the days when time is short, but appetite is big. Serve with rice, your favourite naan, and, if you’re looking for a green touch, why not add some steamed kale, peas or broccoli.
Makes 10 portions (Approximately 350g per portion)
Vegan / Gluten free / Dairy free
- Vegetable oil for frying
- 2 large onions, roughly chopped
- 3cm piece of roughly chopped ginger
- 2 tablespoons of tomato puree
- 2 teaspoons of salt
- ½ tablespoon of smoked paprika
- ½ tablespoon of ground turmeric
- 1 teaspoon of chilli powder
- 2 teaspoons of ground coriander
- 2 teaspoons of curry powder
- 2 large cauliflowers, cut into florets and roughly chop the stalks
- 2 tablespoons of ground almonds
- 2 tablespoons of desiccated coconut
- 1 teaspoon of sugar (optional)
- 800ml of coconut milk
- 2 tablespoons of flaked almonds, toasted to garnish (optional)
- Preheat the oven to 180ºC (350ºF), Gas Mark 4
- In a large saucepan put a good glug of oil and add the onion, garlic and ginger and cook for 5 minutes
- Cover the vegetables with water and bring to a boil then turn down the heat to a simmer and cook for 30-35 minutes until all the liquid has been reduced.
- Stir in the tomato puree, salt, and spices then simmer for a further 10 minutes
- Take the saucepan off the heat and use a hand blender or food processor to blend into a smooth puree.
- Mix ⅓ of the mixture with the chunky cauliflower pieces and roast for 25 minutes or until the cauliflower has coloured and slightly caramelised.
- Add the desiccated coconut, ground almonds and sugar then stir until dissolved.
- Stir in the coconut milk and continue to simmer on a medium - low heat for 15 minutes, stirring occasionally.
- Take off the heat and season with salt and pepper to taste. Then add the roasted cauliflower. Serve with a sprinkling of toasted almond flakes.
Freezing tips: In a freezable and microwaveable/oven proof suitable portion sized containers, portion out 350g of the cauliflower korma mixture in individual containers. Once the mixture has cooled put a few toasted almonds on top then the lid on and write a label ‘Cauliflower Korma’ with a best before of 6 months.
To reheat straight from frozen, microwave: Put into the microwave for 3 minutes, take out of the microwave and remove the lid and stir, place the lid on top but not sealed closed, then put the container back into the microwave and heat for another 5 minutes or until piping hot. Leave to stand for 3 minutes then serve.
To reheat straight from frozen, oven: Preheat the oven to 180ºC (350ºF), Gas Mark 4. Take off the lid of the oven proof container and then cover the top with foil, place on a baking tray and heat in the centre of the oven for 40-45 minutes or until piping hot. Leave to stand for 3 minutes before serving.