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One-pan quick and easy cauliflower korma recipe
One-pan quick and easy cauliflower korma recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Quick and delicious one-pan korma, loaded with veggies, perfect for busy weeknights. Ready in 40 minutes.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 brown onion, thinly sliced
  • 400g can diced tomatoes
  • 1/2 medium cauliflower, cut into florets
  • 400g can lentils, drained, rinsed
  • 200g green beans, trimmed, chopped
  • 200g tub low-fat plain Greek-style yoghurt
  • 250g packet 90 second basmati rice
  • 100g baby spinach
  • 125.00 ml chopped fresh coriander leaves
  • Lemon wedges, to serve
  • Naan bread, warmed, to serve
Instructions:
  • In a large saucepan over medium heat, heat oil until shimmering. Add onions and cook, stirring occasionally, until softened, about 3 to 5 minutes. Add garlic and curry paste, stir, and cook for another minute until aromatic.
  • Combine tomato, cauliflower, and 1 1/2 cups of water in a pot and bring to a boil. Lower the heat, cover, and simmer for 12 minutes. Add lentils and beans, and simmer uncovered for an additional 5 minutes until vegetables are tender. Stir in 1/2 cup yogurt and simmer for 1 more minute until heated through.
  • Prepare the rice according to the package instructions. Mix in spinach and half of the coriander into the curry. Simmer for 1 minute or until the spinach wilts. Gently fold in the cooked rice. Sprinkle the curry with the remaining coriander and top with a dollop of the remaining yogurt. Serve with lemon wedges and warm naan bread.

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