Cauliflower Korma, Rice And Purple Cabbage & Carrot Salad

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This is not an authentic Korma recipe but quick and tasy nonetheless! Usually I would make my own korma spice and I might share the recipe sometime. But for now, here is a quick recipe to satisfy your mid-week curry craving!

Ingredients:

1 head of cauliflower, cut into small florets

1 big onion, chopped

5 to 6 cloves of garlic, chopped

1 tin tomatoes

1 tin coconut milk

1 potatoes, cut into small cubes

2 big tbsp of ready curry powder (I used hot, but medium will work just fine)

1 tsp of paprika (for colour)

1 tsp muscavado sugar/coconut sugar or 2 tsp of maple syrup

Salt to taste

2 tbsp of oil

Method:

Heat oil in a hot wok. Saute the garlic and onion until light brown. Then add the cauliflower and potatoes with the spice powder. Let it cook for couple of minutes and then add the tinned tomatoes. Let the tomatoes cook slowly for 20 minutes so that it loses it’s raw flavour and releases it’s natural sugar. Then add the coconut milk and cook on medium heat until the potatoes and cauliflower are cook. I added lime juice in the end but that is option. Garnish with coriander. Serve on a bed of piping hot basmati rice!

Carrot & Cabbage Salad:

Ingredients:

3 Carrots

Quater of Purple Cabbage

Method

This is easy peasy. Simply grate the two ingredients and serve. One could add a dressing of lemon and mint but because I was serving it with curry which has so many flavours, I thought sometimes easy raw and as is, is the best option.

Plating Tips:

Take a bowl and place it upside down on a plate. Now fill up the plate with rice but around the rim of the upside down bowl. Now remove the bowl and you should have a well in the middle. Fill it up with some curry and serve salad on the side.

Or do what I have done. Place rice on the side of the bowl, and curry on the other. Place the salad on one side where the rice and curry meets.

 

 

 

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