Warming Slow=Cooker Cauliflower Korma
Recipe: #37078
June 06, 2021
Categories: Tomato, Cauliflower, Italian, Potluck, Slow Cooker, No Eggs, Vegan, Vegetarian, Fresh Tomatoes, Yogurt, Vegetarian Dinner, Vegan Dinner, Italian Dinner, more
"From our Sunday newspaper The Sunday Times."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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