Plant-Based Cocobella Recipe

Cauliflower Korma

Name: Cauliflower Korma
Yield: 4-6
Ingredients: 1 tbsp extra virgin olive oil or macadamia oil; 1 small onion, thinly sliced; 2 garlic cloves, minced; 1/3 cup korma curry paste; 1 cup canned coconut milk; 1/2 cup stock/ broth (or water); 1/2 small cauliflower, cut into florets; 1 x 400g canned chickpeas drained; 1 cup green beans or snow peas, chopped; 1/2 cup Cocobella Natural Coconut Yoghurt; 1/2 cup Ocean Spray Craisins Dried Cranberries; 1/4 cup flaked almonds; Cooked quinoa (or rice); Fresh coriander leaves; Fresh chilli slices; Fresh lime wedges; Cocobella Natural Coconut Yoghurt

Serves: 4-6

The whole family is bound to love this fragrant, warm, one pan korma perfect for a winter evening.

By Casey-Lee Lyons | Featured in Meals & Savoury

Ingredients

1 tbsp extra virgin olive oil or macadamia oil
1 small onion, thinly sliced
2 garlic cloves, minced
1/3 cup korma curry paste
1 cup canned coconut milk
1/2 cup stock/ broth (or water)
1/2 small cauliflower, cut into florets
1 x 400g canned chickpeas drained
1 cup green beans or snow peas, chopped
1/2 cup Cocobella Natural Coconut Yoghurt
1/2 cup Ocean Spray Craisins Dried Cranberries
1/4 cup flaked almonds

To serve:

Cooked quinoa (or rice)
Fresh coriander leaves
Fresh chilli slices
Fresh lime wedges
Cocobella Natural Coconut Yoghurt

Method

In a saucepan heat oil over medium heat. Add onion and cook for 3-4 minutes, stirring or until softened. Add garlic and curry paste. Stir and cook for 1 minute.
Add coconut milk and stock. Add cauliflower, chickpeas and beans and cook for 5-8 minutes or until veggies have softened. Check seasoning.
Before serving, stir through coconut yoghurt and half amount of craisins.
Serve topped with almonds, remaining craisins, coriander leaves, chilli and lime wedges.
Serve with cooked quinoa.
Enjoy!