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Warming Slow=Cooker Cauliflower Korma

Here's how you make Warming Slow=Cooker Cauliflower Korma
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  • Servings: 4
  • Prep: 5m
  • Cook: 310m
  • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 500 ml vegetable stock (2 cups)
  • 125 ml tomato passata (1/2 cup)
  • 60 grams korma curry paste (1/4 cup)
  • 1.1 kilogram cauliflower, outer leaves removed and base trimmed
  • 90 grams yoghurt, Greek-Style plus extra to serve
  • 60 ml cream, pouring (1/4 cup)
  • 2 teaspoons cornflour
  • 1 tomato, ripe deseeded and finely chopped
  • 1 chilli, long fresh green sliced to serve
  • Fresh coriander sprigs, to serve
  • Flaked almonds, toasted to serve
  • Roti, to serve (optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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