Cauliflower Korma

This recipe is from and is a tasty and easy alternative to takeaway.



  • 1 tbsp vegetable oil
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, crushed
  • 200g good quality korma curry paste
  • 400g can diced tomatoes
  • 1/2 medium cauliflower, cut into florets
  • 400g can lentils, drained, rinsed
  • 200g green beans, trimmed, chopped
  • 200g tub low-fat plain Greek-style yoghurt
  • 100g baby spinach
  • 1/2 cup chopped fresh coriander leaves
  • Basmati rice, cooked, to serve


  1. Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring, for 3 to 5 minutes or until softened. Add garlic and curry paste. Cook, stirring, for 1 minute or until fragrant.
  2. Add tomato, cauliflower and 11⁄2 cups water. Bring to the boil. Reduce heat to low. Cover. Simmer for 12 minutes. Add lentils and beans. Simmer, uncovered, for 5 minutes or until vegetables are tender. Stir in 1/2 cup yoghurt. Simmer for 1 minute or until heated through.
  3. Cook rice following packet directions.
  4. Stir spinach and half the coriander into curry. Simmer for 1 minute or until spinach wilts. Sprinkle curry with remaining coriander and dollop with remaining yoghurt.
    Serve with cooked rice.

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