Raasa Royal Cauliflower Korma

INGREDIENTS

• 1 pack of Raasa Royal Korma
• 100ml water
• 250g Cauliflower (half head)
• 2 tbsp vegetable oil
• 10g coconut slivers
• Fresh cream (coconut cream or dairy) for garnish

Preparation before cooking:

1. Prepare the cauliflower – remove stalk and any leaf, cut into medium sized florets.
2. Balance in boiling water for 5 mins, drain and allow the excess water to drain off.

Cooking Instructions

1. Heat 2 tbsp of oil in a pan on a medium-high heat and add the cauliflower.
2. Fry the floret’s (Golden Brown colour) for a few minutes before adding the sauce.
3. Add the Korma sauce to a measuring jug & add 100ml of warm water – premix to ensure no lumps / korma sauce is diluted correctly. Add to pan and bring to a simmer.
4. Gently simmer the sauce until the cauliflower is softened with a slight bite. Sauce will be a spoon coating consistency. Should be able to draw a line on the spoon (see pic).
5. While the curry cooks, prepare some basmati rice, naan, and anything else to enjoy alongside the curry.
6. Once the chicken is cooked through – garnish with thinly sliced coconut slivers and swirls of coconut cream.