Roasted Cauli Korma with Burnt Raisins and Pistachios
Mon, 18 November 2019
Roasted Cauli Korma with Burnt Raisins and Pistachios
Serves 6. Double to serve 12. Freezes beautifully.
Ingredients
1 head of cauliflower
1 small head of Romanesco cauliflower (or another head of the regular variety if this is tricky to find)
4 tablespoons coconut oil or ghee
3 onions, diced
8 garlic cloves, diced
1 large finger-sized piece of fresh ginger, peeled and grated
25g Indian korma dried spice mix
6 ripe cooking tomatoes (e.g. Roma), chopped
1 x 400ml tin of full-fat coconut milk
1 large cup of Greek yogurt
2 tablespoons maple syrup
Handful of raisins, to serve
Smashed pistachios, to serve
Wedges of lime, to serve
Method
Preheat oven to 220°C.
Prep your cauliflower pieces by removing the outer leaves from both heads of cauliflower and carefully slicing the bottom off their stems. Compost these (they don’t make good stock – too much sulphur).
Break your cauliflower into good-sized florets – not too small, but not too monstrous either. The Romanesco variety will need more stem trimming, but you can add these pieces onto your baking tray too. They taste just as good.
Jumble your florets onto two baking trays (or one large tray) with a lick of coconut oil or ghee and roast on high for 16–20 minutes, shaking halfway through to prevent them from sticking to the tray. You’re looking for a lightly charred, golden floret that still holds its shape and bite.
While the cauliflower cooks, get going on your korma. Using your biggest casserole or stockpot, sweat your onions with 2 tablespoons of your preferred choice of fat for 5 minutes before adding the garlic, ginger and korma spices. Stir until the garlic starts to colour.
Now add the fresh tomatoes, coconut milk, yogurt and maple syrup. Gently putter on a low heat for 15 minutes, until the cauliflower florets are ready – at which point, simply put in the roasted cauliflower and cook for another 5–10 minutes.
If you have time, heat a frying pan with the remaining 1-2 tablespoons of coconut oil or ghee and add a handful of raisins. Stir until they turn chewy on the outside and are swollen on the inside. Sprinkle on top of your korma alongside some smashed pistachios and wedges of lime.
Serve with brown basmati rice or steamed baby potatoes.
