Jamie's veggie korma and cauliflower rice
This is one of my absolutely favourite recipes by Jamie Oliver! I have cooked this dish many many times, and I love it just as much every time. We have also served it at many dinner partys, and it has always been much appreciated by non-vegetarians as well as vegans. It is also a very good dish to cook a little extra of, and save, as it keeps very well in the fridge a few days so you can enjoy it more than one day. The original recipe has crumbled feta cheese and a table spoon of greek yoghurt on top, but I have skipped that to make it vegan, and I think it is just as good without it!
Ingredients for 2-4 portions:
1 heaped tablespoon flaked almonds
2 large sweet potatoes
1 red onion
2 cloves of garlic
1 thumb-sized piece of ginger
1⁄2 a bunch of fresh coriander
optional: 1⁄2 –1 fresh red chili (or 1 tsp chiliflakes)
1 handful of curry leaves (can be left out)
1 heaped tablespoon korma curry paste (store bought)
1 x 400g tin of chickpeas
1 large cauliflower
1⁄2 – 1 lemon
Start by toasting the almonds in a large casserole pan until lightly golden, then tip out and set aside
Scrub the sweet potatoes clean and cut into 4cm chunks. Put them into the pan on a medium heat with 1 tablespoon of oil. Fry for about 5 minutes, or until golden
Meanwhile, peel and finely slice the onion, garlic and ginger.
Finely slice the coriander stalks and chili (fresh chili will give the sauce a real kick, you can use chiliflakes if you prefer)
Add the curry leaves to the pan and stir for 1 minute if you have curry leaves. If not, that is ok!
Add all the sliced veg with the curry paste and cook for another 5 to 10 minutes, or until the onions have softened, stirring occasionally.
Add the can of chickpeas (juice and all) and 600ml of boiling water
Bring to the boil, then reduce to a simmer for around 30 minutes, or until thickened
To make your cauliflower rice:
Click off and the cauliflower leaves
Break or cut off the florets reserving the stalk
Cut the florets into even-sized chunks and pulse in a food processor, or chop finely, until it’s the same texture and size as rice (slightly larger bits is OK if you don’t have a food processor)
Finely slice the cauliflower stalk and leaves and add to the curry for the rest of the cooking time
Tip the cauliflower rice into a microwave-safe dish and cover, alternatively place in a steamer.
Steam or microwave the cauliflower on high for 7 minutes, or until cooked through – do this just before serving
To finish and serve your veggie korma & cauliflower rice:
Add a good squeeze of lemon juice to the curry
Have a taste and season with a pinch of sea salt and black pepper
Sprinkle with the toasted almonds and coriander leaves
Tip the cauliflower on to a nice serving platter, and dig in!
Recipe is adapted from Save with Jamie