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Cauliflower Korma

  • Serves: 4-6


  • 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:


  1. 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.
  2. Add coconut milk and stock. Add cauliflower, chickpeas and beans and cook for 5-8 minutes or until veggies have softened. Check seasoning.
  3. Before serving, stir through coconut yoghurt and half amount of craisins.
  4. Serve topped with almonds, remaining craisins, coriander leaves, chilli and lime wedges.
  5. Serve with cooked quinoa.
  6. Enjoy!

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