Serves 4

Prep time time 40 mins

Ingredients

For the Korma paste:

2 Cloves of garlic
1 thumb-sized piece of peeled ginger
1 red chili
8 cardamom seeds, shelled
1 tsp of garam masala
1 tsp turmeric powder
3 tbsp. desiccated coconut
1/2 tsp salt
2 tbsp. coconut oil
2 tbsp. ground almond
Small bunch of fresh coriander
2 tsp cumin seeds
1 tbsp. tomato sauce or concentrate

For the curry:

1 sweet potato, parboiled
1 potato, parboiled
Sliced almonds, toasted
1 aubergine, pre-roasted
1 carrot, cleaned and ends cut off
1 onion, sliced
1 handful of green beans, ends cut off, blanched
Small carton of coconut cream

For the Cauliflower ‘Rice’:

1 head of cauliflower
2 tbsp. soy sauce
1 tbsp. sesame oil
1 tsp. fish sauce
1 pomegranate’s seeds
1 bunch of coriander, roughly chopped
1 spring onion, sliced

Method

For the curry

Toast the cumin and peeled cardamom seeds in a pan for a few minutes. Grind in a pestle and mortar with the salt. Add to a mixer with the rest of the ingredients, and blend to a paste.

Fry up the onion in some coconut oil, in a deep pan until browned. Add the curry paste and cook for a few more minutes. Slice the carrot thinly at an angle an add to the pan. Quarter the sweet and normal potato, and halve the beans at an angle. Chop up the aubergine into rough cubes.
Add the remaining vegetables to the pan, stir to mix into the sauce, and pour in the coconut cream. Bring to the boil, reduce to a simmer for a few minutes, and turn off the heat.

Serve topped with some toasted almond slices.

For the Cauliflower ‘Rice’:

Pulse the cauliflower to rice-sized grains in a mixer. Add to a dry pan and cook on a medium heat. This removes the water from the cauliflower, so important not to add any liquid at this stage. This process takes around 10-15 minutes, or until the cauliflower starts to burn. Keep a spoon handy to stir the cauliflower around and avoid burning the bottom. Once the cauliflower has dried out and turned a golden brown colour, season add the remaining ingredients except the spring onion and pomegranate. Cook for a few minutes more, and turn off the heat. Mix in the pomegranate and spring onion before serving.

Julia Ripard

Julia Ripard

Homecook, writer and good-food enthusiast. Julia also co-hosts the bimonthly wine club Table Talks at Philippe Martinet Fine Wines.

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