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![Raasa Royal Cauliflower Korma](http://www.raasa.com/cdn/shop/articles/Black_lentils_1_c2ae6e4d-2c75-4abb-b0d4-604ecbbcefab.png?v=1696432164&width=3000)
Raasa Royal Cauliflower Korma
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Serves 3
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Ready in 25 mins
Perfect the ultimate comforting crowd pleaser…
INGREDIENTS
- 1 pack of Raasa Royal Korma
- 100ml water
- 250g Cauliflower (half head)
- 2 tbsp vegetable oil
- 10g coconut slivers
- Fresh cream (coconut cream or dairy) for garnish
Preparation before cooking:
- Prepare the cauliflower – remove stalk and any leaf, cut into medium sized florets.
- Balance in boiling water for 5 mins, drain and allow the excess water to drain off.
Cooking Instructions
- Heat 2 tbsp of oil in a pan on a medium-high heat and add the cauliflower.
- Fry the floret’s (Golden Brown colour) for a few minutes before adding the sauce.
- Add the Korma sauce to a measuring jug & add 100ml of warm water – premix to ensure no lumps / korma sauce is diluted correctly. Add to pan and bring to a simmer.
- Gently simmer the sauce until the cauliflower is softened with a slight bite. Sauce will be a spoon coating consistency. Should be able to draw a line on the spoon (see pic).
- While the curry cooks, prepare some basmati rice, naan, and anything else to enjoy alongside the curry.
- Once the chicken is cooked through – garnish with thinly sliced coconut slivers and swirls of coconut cream.
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