Cauliflower Korma

Ingredients

• 1 head of cauliflower
• 1 onion, peeled and chopped
• 1 clove of garlic, peeled and chopped
• 3cm piece of ginger, peeled and chopped
• 50ml sunflower oil
• 2 tbsp ready made Korma paste or powder
• 1x 400g tin chopped tomatoes
• 1x 400ml tin coconut milk
• 1x 400g tin chickpeas
• 1 lime, zest and juice
• 200g Cherry tomatoes, halved
• Salt and pepper
• 1 tsp sugar
• Some fresh coriander to serve

Method

1. Break the cauliflower into small florets and boil in salted water until just soft, drain and set aside.

2. Finely chop the onion, garlic, ginger.

3. Add the sunflower oil to a pot and then add the onion mixture and cook over a medium heat for 10 minutes, then add the Korma paste.

4. Continue to cook for 3 more minutes then add the chopped tomatoes, coconut milk and chickpeas.

5. Bring to a simmer and reduce gently for 10 minutes.

6. Add the lime, the cooked cauliflower and tomatoes, then the salt, pepper and sugar and it's ready to serve. Scatter over some fresh coriander before serving.