7 Minutes to Cooking Appetizing Cauliflower Korma

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Cauliflower Korma

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Below are the ingridients that are needed to serve a appetizing Cauliflower Korma:

  1. Provide of Vegetable oil.
  2. Prepare 1 of Onion.
  3. You need 2 of medium sweet potato.
  4. Get 1 of large cauliflower.
  5. You need 4 of gloves of garlic.
  6. You need 30 g of fresh ginger.
  7. Provide 2 teaspoons of turmeric.
  8. Get 1 1/2 tablespoons of garam masala.
  9. Take 3 tablespoons of unsweetened coconut yoghurt.
  10. You need 400 ml of vegetable stock.
  11. You need 80 g of ground almonds.
  12. Provide 1 tablespoon of maple syrup.
  13. Prepare of Almond flakes.

Ready with the ingridients? Below are the sequences on preparing Cauliflower Korma:

  1. Put 2 tablespoons of vegetable oil into a casserole pot on a medium heat. While the oil heats up, peel and dice the onion, then add it to the pot and fry for 5 minutes until golden brown..
  2. Peel the sweet potatoes and dice into 2½cm chunks, then add to the pot and fry for 10 minutes..
  3. Trim the cauliflower into florets, and leave to one side. Peel and chop the garlic and ginger, then add to the pot along with the turmeric, garam masala and nutmeg. Fry for 2 minutes, adding an extra splash of oil, if needed..
  4. Add the cauliflower florets to the pot along with 200ml of vegan single cream, the vegetable stock, ground almonds, maple syrup and a large pinch of salt and pepper. Bring to the boil, then reduce the heat and simmer with the lid on for 10 minutes, or until the cauliflower is soft. If the sauce is a little thin, simmer for an extra 5 minutes with the lid off.
  5. Finally, heat the naans in a toaster or microwave and serve topped with the flaked almonds.

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