Warming Slow=Cooker Cauliflower Korma

4
Servings
5m
Prep Time
310m
Cook Time
5h 15m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (667.8 g)
  • Calories 1270.7
  • Total Fat - 92.9 g
  • Saturated Fat - 53.3 g
  • Cholesterol - 257.4 mg
  • Sodium - 1973.8 mg
  • Total Carbohydrate - 85.7 g
  • Dietary Fiber - 11.8 g
  • Sugars - 31.1 g
  • Protein - 33.8 g
  • Calcium - 299.2 mg
  • Iron - 8.2 mg
  • Vitamin C - 102.7 mg
  • Thiamin - 0.5 mg

Step 1

Whisk together the stock, passata and korma paste in a slow cooker and place the cauliflower upside down in the mixture and turn to coat and then stand upright and cover and cook on low for 5 hours or until the cauliflower is tender.

Step 2

Baste the cauliflower with the liquid in the slow cooker.

Step 3

Combine the yoghurt, cream and cornflour in a small jug and add to the slow cooker and stir to combine and cook for a further 10 minutes or until the sauce has thickened.

Step 4

Serve cauliflower sprinkled with tomato, chilli, coriander and almonds and serve with roti, if using.

Tips & Variations


No special items needed.

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