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Cooking instructions

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

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

Our plant-based spin on one of the nation's favourite dishes. Charred cauliflower bites paired with silky, melt-in-your mouth aubergine in a delicious korma sauce that's fragrant with spices, creamy from the coconut base and balanced with freshly squeezed lemon for an extra layer of flavour. Served with a topping of toasted cashews and fresh coriander alongside fluffy rice.

Prep time

2

Total time

15

Cooking Mode:

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

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 your saucepan and cover with 2.5x its volume in boiling water from your kettle. Cook over a medium heat until tender but al dente, around 8-10 minutes.

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