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Easy prep

Spiced Cauliflower Korma

over Basmati Rice

Cooking time

20 minutes

Servings

2/4

Calories

620 /serving

Lovers of rich, aromatic flavours, we dedicate this dish to you! Tonight’s Indian-inspired recipe calls for tender roasted cauliflower florets and crunchy green beans to be coated in a creamy sauce made from coconut milk. It’s all served up on a bed of fragrant basmati rice, and garnished with roasted cashews and fresh mint. With that, a squeeze of lemon juice is all that’s missing to make this meal a masterpiece.

We will send you:

  • 300g Cauliflower florets
  • 50g Diced onions
  • 100g Trimmed green beans
  • 1 Lemon
  • 1 Bunch of mint
  • 15ml Tomato paste
  • 165ml Coconut milk
  • 25g Roasted cashews
  • 157g Basmati rice
  • 12g Korma spice blend (coriander, cumin, garlic, ginger, sea salt, turmeric, paprika)

Contains: Cashews

You will need:

Medium pot
Medium pan
Zester
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
25 g
Saturated Fat
13 g
Sodium
360 mg
Total Carbs
87 g
Sugars
9 g
Protein
13 g
Fibres
10 g
Preparation
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Cook the rice
Preheat the oven to 450°F. Zest and quarter the lemon. In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Add as much lemon zest as you’d like and fluff the cooked rice with a fork; season with S&P. Set aside in a warm spot.
a picture
Roast the cauliflower
While the rice cooks, on a lined sheet pan, toss the cauliflower with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 18 to 20 minutes, until lightly browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
a picture
Cook the green beans
While the cauliflower roasts, in a medium pan, heat a drizzle of oil on medium. Add the green beans (halve crosswise before adding) and cook, stirring frequently, 1 to 2 minutes, until beginning to soften. Add 1 tbsp water (double for 4 portions) and cook, stirring frequently, 1 to 2 minutes, until crisp-tender; season with S&P. Transfer to a plate and set aside. Wipe out and reserve the pan.
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Make the korma sauce
In the same pan, heat a drizzle of oil on medium-high. Add the onions and cook, stirring frequently, 30 seconds to 1 minute, until fragrant; season with the remaining spice blend and S&P. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, until dark red. Add the coconut milk and juice from ½ the lemon wedges (squeeze directly over the pan through the fingers of your other hand to catch any seeds). Cook, stirring frequently, 2 to 3 minutes, until thickened.
a picture
Finish & serve
Discarding the stems, pick the mint leaves off and roughly chop. Roughly chop the cashews. Divide the rice between your bowls. Top with the cauliflower and green beans. Spoon the korma sauce over the vegetables. Garnish with the cashews, mint and remaining lemon wedges. Bon appétit!