Happy New Year! Hello 2019!
It’s 7th January, day seven of “Dry January” and a focus on healthier eating and living. December has been big fun and I am craving goodness and nourishment to re-dress balance. Recipes aren’t a regular blog post on Cheshire Mum but when I posted the pic below on my Insta I received a number of requests for it – Emma, Amy and Sarah, this post is just for you!
Recipe credit goes to Sainsbury’s magazine where I spotted this takeaway favourite gone veggie which also comes in at under 600 calories. Perfect for those who are also making a concerted effort to choose healthier options after Christmas.
Cauliflower Korma
Serves 4 | prep 20 mins | total time 30 mins
Ingredients
1 x 200g jar korma curry paste – use gluten-free if required
2 garlic cloves, grated
25g piece root ginger, grated
1 x 30g pack coriander, leaves and stalks separated, stalks finely chopped
500ml hot vegetable stock – use gluten-free if required
1 medium cauliflower, broken into florets, larger ones halved
1 x 200g pack extra-fine green beans
1 x 200g tub Greek-style natural yogurt
360g brown rice
50g flaked almonds
Method
- Place a large nonstick frying pan over a medium heat, add the korma paste, garlic, ginger and coriander stalks (reserve the leaves), along with 50ml of the vegetable stock. Cook, stirring, for 3-4 minutes.
- Add the cauliflower and stir to coat, then add the remaining stock and bring to the boil, cover with a lid and simmer for 5 minutes. Then remove the lid, stir in the beans and simmer, uncovered, for a further 8-10 minutes until the vegetables are tender. Take off the heat, season to taste and stir in the yogurt.
- Meanwhile, microwave the rice according to the pack instructions. Toast the almonds in a large, dry frying pan until golden. Keep a few almonds to garnish, then add the rice and half the coriander leaves to the pan and toss together. Divide between 4 bowls, spoon over the cauli korma and finish with the remaining torn coriander leaves and almonds.
Tip!
To make it vegan swap the yogurt for 200ml coconut cream.
Bulk it up
Add a tin of pulses (black eye beans, chickpeas or green lentils), rinsed and drained, with the green beans.
I really enjoyed it, even the 9yo ate it! Also great for lunch the next day. Enjoy! Let me know what you think! Cx
