Almond and cauliflower korma curry Recipe

Almond and cauliflower korma curry Recipe

  • 1 tbsp olive oil
  • ½ onion, finely chopped
  • 1 tsp ground turmeric
  • ½ tsp ground paprika
  • ½ tsp cayenne pepper
  • 4 baby cauliflowers, quartered
  • 150ml/5fl oz double cream
  • 2 tbsp chopped fresh coriander
  • 1 tbsp chopped fresh coriander
  • 50g/2oz toasted flaked almonds
  1. Heat the oil in a saucepan and gently fry the onion until softened, about 4-5 minutes.
  2. Add the turmeric, paprika and cayenne pepper and stir fry for a further two minutes.
  3. Add the quartered cauliflowers and cook until well coated with the spices, about 4-5 minutes.
  4. Pour in the double cream and bring to a gentle simmer. Simmer for five minutes, or until the cauliflower is tender. Stir in the chopped coriander.
  5. Serve in a bowl garnished with more chopped fresh coriander and the toasted almonds scattered over the top.
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