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Cauliflower and cashew korma
heartfoundation.org.au|Helpline 13 11 12

Cauliflower and cashew korma

20 minutes (10 minutes)
Serves 4
  • 2 teaspoons sunflower oil 
  • 1 onion, cut into thin wedges 
  • 2 teaspoons finely grated fresh ginger 
  • 2 tablespoons korma paste 
  • 400g cauliflower, cut into florets  
  • 200g green beans, halved  
  • 375ml can light and creamy evaporated milk 
  • 2 teaspoons reduced salt soy sauce 
  • ¾ cup unsalted, roasted cashews 
  • ½ cup fresh Thai basil leaves (see Tips) 
  • 1 lime, quartered, to serve 
  • 2 cups cooked brown rice, to serve 
  1. Heat oil in a large, deep, non-stick frying pan or flameproof casserole dish over a medium-high heat. Add onion and ginger. Cook, stirring for 2 minutes, or until onion is lightly golden. 
  2. Add paste and cauliflower. Cook, stirring for 2 minutes, until paste coats cauliflower. 
  3. Stir in 1 cup water. Bring to the boil. Reduce heat. Cover with lid. Gently boil for 10 minutes, or until cauliflower is just tender.  
  4. Stir in beans and evaporated milk. Gently boil, uncovered for 5-8 minutes, until thickened slightly, stirring occasionally.  
  5. Turn off heat. Stir in soy sauce, cashews and basil. 
  6. Serve with rice and lime wedges. 

Tips

  • Substitute regular basil or coriander for Thai basil, if preferred. For a change, try using tikka or madras paste instead of korma paste. 

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