Roasted Cauli Korma with Burnt Raisins and Pistachios Recipe

Serves

Ingredients

1 head of cauliflower
1 head of Romanesco cauliflower (or another head of the regular variety if this is tricky to find)
4tbsp coconut oil or ghee, plus extra for roasting
3 onions, diced
8 garlic cloves, diced
1 large finger-sized piece of fresh ginger, peeled and grated
25g Indian korma dried spice mix
6 ripe cooking tomatoes (e.g. Roma), chopped
1 x 400ml tin of full-fat coconut milk
1 large cup of Greek yogurt
2tbsp maple syrup
handful of raisins, to serve
shelled, smashed pistachios, to serve
Wedges of lime, to serve

Method

Fire up your oven to 220°C/gas mark 7.

Prep your cauli pieces by removing the outer leaves from both heads of cauliflower and carefully slicing off their stems. Break your cauliflower into good-sized florets – not too small, but not too monstrous either.

Jumble your florets onto a large tray with a lick of coconut oil or ghee and roast on high for 16-20 minutes, shaking halfway through to prevent them from sticking to the tray. You’re looking for a lightly charred, golden floret that still holds its shape.

While the cauli cooks, get going on your korma. Using your biggest casserole or stockpot, sweat your onions with 2tbsp of your preferred choice of fat for 5 minutes before adding the garlic, ginger and korma spices. Stir until the garlic starts to colour.

Now add the fresh tomatoes, coconut milk, yogurt and maple syrup. Gently putter on a low heat for 15 minutes, until the cauli florets are ready – at which point, simply rocket in the roasted cauli and cook for another 5-10 minutes.

If you have time, heat a frying pan with the remaining 1-2tbsp of coconut oil or ghee and add a handful of raisins. Stir until they turn chewy on the outside and are swollen on the inside. Sprinkle on top of your korma alongside some smashed pistachios and wedges of lime. Serve with brown basmati rice or steamed baby potatoes.

Recipe taken from Clever Batch by Susan Jane White (Gill).

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