Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan over a medium heat. Cook the onion for 8 minutes, until soft but not browned. Stir in the garlic and ginger for 1 minute.
8 min - 2
Add the coriander, cumin, turmeric, cinnamon and desiccated coconut. Stir for 1 minute until it smells warm and sweet.
- 3
Pour in the coconut milk and water and add the cauliflower. Bring to a gentle simmer, cover and cook for 15 minutes.
15 min - 4
Take off the lid, add the peas and simmer for 5 minutes until the cauliflower is tender and the sauce has thickened slightly.
5 min - 5
Cook the rice following the packet instructions.
- 6
Stir the lemon juice into the korma, taste and add salt if needed. Serve with the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.