Creamy Cauliflower & Aubergine Korma With Toasted Cashews, Fresh Coriander & Rice

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Preheat your oven to 200°C / 180°C fan, boil your kettle, then take out a roasting tray, frying pan and saucepan.

STEP 2

Cut the aubergine into 1.5cm cubes and place them along with the cauliflower florets into your roasting tray, toss in a drizzle of oil and season well with salt and pepper. Roast for 15 minutes or until tender and beginning to char.

STEP 3

Place your frying pan over a medium heat, then add the cashews to toast for around 2-3 minutes. Remove and set aside.

STEP 4

Place the basmati rice into one of your saucepans and cover with 1.5x its volume in water. Bring to the boil, then reduce the heat to low, cover and simmer for 10-12 minutes until the water has been absorbed and the rice is tender. Remove from the heat and leave to steam with the lid on until the rest of the dish is ready.

STEP 5

Once the cauliflower and aubergine are cooked, combine in your frying pan along with the korma sauce and cook until piping hot, around 2-3 minutes. Meanwhile, roughly chop the coriander leaves.

STEP 6

Divide the cauliflower and aubergine korma and rice between serving bowls, garnish with the toasted cashews and a scattering of fresh coriander. Enjoy