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Easy prep
Dairy Free
Gluten Free

Spicy Cauliflower Korma

with Basmati Rice

Cooking time

20 minutes




650 /serving

Lovers of spicy food, we dedicate this dish to you! Tonight’s Indian-inspired recipe calls for tender roasted cauliflower florets and crunchy green beans coated in a creamy sauce— it’s dairy-free, thanks to our use of coconut milk, but full of flavour and heat. 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 is left to make this meal ready to enjoy.

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 (spices, garlic, ginger, sea salt)

  • Contains: Tree Nuts

    You will need:

    Medium pot
    Medium pan
    Sheet pan
    Salt & pepper
    Parchment paper
    Total Fat
    29 g
    Saturated Fat
    13 g
    360 mg
    Total Carbs
    87 g
    9 g
    13 g
    10 g
    a picture
    Cook the rice
    Preheat the oven to 450°F. Zest the lemon, then cut into wedges. In a medium pot, combine the rice, 1 ½ cups of 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 is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Add the lemon zest and fluff the cooked rice with a fork; season with S&P to taste. 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.
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    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 to taste. Transfer to a plate and set aside. Wipe out 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 (shake before adding) and juice from ½ the lemon wedges (squeeze directly over the pan, using your other hand to catch any seeds). Cook, stirring frequently, 2 to 3 minutes, until thickened.
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    Plate your dish
    Divide the rice between your plates. Top with the cauliflower and green beans. Spoon the korma sauce over the vegetables. Garnish with the cashews (roughly chop before adding), mint (pick the leaves off the stems; roughly chop the leaves before adding) and remaining lemon wedges. Bon appétit!