Cauliflower Korma

Recipe by: Campbell’s

Serves: 6

Ingredients

• 2 tbs oil
• 2 tsp grated ginger
• 2 garlic cloves, chopped
• 1 long green chilli, sliced
• 2 tbs korma paste (see below Korma paste recipe)
• 1L (4 cups) Campbells Real Stock- Vegetable
• 400g sweet potato, diced 2cm
• 4 tomatoes, diced
• 350g cauliflower, segmented into small florets
• 1 cup frozen peas
• 200g yoghurt
• cup fresh Coriander, chopped
• 2 tbs corn flour

KORMA PASTE

• 2 tbs korma powder
• 1 tsp grated ginger
• 1 tbs crushed cashew nuts
• 3 tbs olive oil

Method

1. Heat oil in a medium sized saucepan over medium heat. Saute ginger, garlic and chilli.
2. Add korma paste and cook for 2 minutes or until fragrant.
3. Add Campbells Real Stock, sweet potato, tomatoes, cauliflower bring to the boil, lower the heat and simmer for 20 minutes or until sweet potato is tender.
4. Add peas and yoghurt, mix corn flour and 4 tbs of liquid from korma mixture in a small bowl or jug, return to cauliflower korma and bring to the boil, stirring constantly until slightly thickened.
5. Garnish with coriander and serve with turmeric rice.