Creamy Cauliflower & Aubergine Korma With Toasted Cashews, Fresh Coriander & Rice
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 200Ā°C / 180Ā°C fan, boil your kettle, then take out a roasting tray, frying pan and saucepan.
STEP 2
Cut theĀ aubergineĀ into 1.5cm cubes and place them along with theĀ cauliflowerĀ floretsĀ into your roasting tray, toss in a drizzle of oil and season well with salt and pepper. Roast for 15 minutes or until tender and beginning to char.
STEP 3
Place your frying pan over a medium heat, then add theĀ cashewsĀ to toast for around 2-3 minutes. Remove and set aside.
STEP 4
Place theĀ basmatiĀ riceĀ into your saucepan and cover with 2.5x its volume in boiling water from your kettle. Cook over a medium heat until tender but al dente, around 8-10 minutes.
STEP 5
Once theĀ cauliflowerĀ andĀ aubergineĀ are cooked, combine in your frying pan along with theĀ kormaĀ sauceĀ and cook until piping hot, around 2-3 minutes. Meanwhile, roughly chop theĀ corianderĀ leaves.
STEP 6
Divide theĀ cauliflowerĀ andĀ aubergineĀ kormaĀ andĀ riceĀ between serving bowls, garnish with the toastedĀ cashewsĀ and a scattering of freshĀ coriander. Enjoy
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Creamy Cauliflower & Aubergine Korma With Toasted Cashews, Fresh Coriander & Rice
Creamy Cauliflower & Aubergine Korma With Toasted Cashews, Fresh Coriander & Rice
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 200Ā°C / 180Ā°C fan, boil your kettle, then take out a roasting tray, frying pan and saucepan.
STEP 2
Cut theĀ aubergineĀ into 1.5cm cubes and place them along with theĀ cauliflowerĀ floretsĀ into your roasting tray, toss in a drizzle of oil and season well with salt and pepper. Roast for 15 minutes or until tender and beginning to char.
STEP 3
Place your frying pan over a medium heat, then add theĀ cashewsĀ to toast for around 2-3 minutes. Remove and set aside.
STEP 4
Place theĀ basmatiĀ riceĀ into your saucepan and cover with 2.5x its volume in boiling water from your kettle. Cook over a medium heat until tender but al dente, around 8-10 minutes.
STEP 5
Once theĀ cauliflowerĀ andĀ aubergineĀ are cooked, combine in your frying pan along with theĀ kormaĀ sauceĀ and cook until piping hot, around 2-3 minutes. Meanwhile, roughly chop theĀ corianderĀ leaves.
STEP 6
Divide theĀ cauliflowerĀ andĀ aubergineĀ kormaĀ andĀ riceĀ between serving bowls, garnish with the toastedĀ cashewsĀ and a scattering of freshĀ coriander. Enjoy
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 200Ā°C / 180Ā°C fan, boil your kettle, then take out a roasting tray, frying pan and saucepan.
STEP 2
Cut theĀ aubergineĀ into 1.5cm cubes and place them along with theĀ cauliflowerĀ floretsĀ into your roasting tray, toss in a drizzle of oil and season well with salt and pepper. Roast for 15 minutes or until tender and beginning to char.
STEP 3
Place your frying pan over a medium heat, then add theĀ cashewsĀ to toast for around 2-3 minutes. Remove and set aside.
STEP 4
Place theĀ basmatiĀ riceĀ into your saucepan and cover with 2.5x its volume in boiling water from your kettle. Cook over a medium heat until tender but al dente, around 8-10 minutes.
STEP 5
Once theĀ cauliflowerĀ andĀ aubergineĀ are cooked, combine in your frying pan along with theĀ kormaĀ sauceĀ and cook until piping hot, around 2-3 minutes. Meanwhile, roughly chop theĀ corianderĀ leaves.
STEP 6
Divide theĀ cauliflowerĀ andĀ aubergineĀ kormaĀ andĀ riceĀ between serving bowls, garnish with the toastedĀ cashewsĀ and a scattering of freshĀ coriander. Enjoy
