Warming Slow=Cooker Cauliflower Korma
Created by ImPat on June 6, 2021
- Servings: 4
- Prep Time: 5m
- Cook Time: 310m
- Recipe #37078
Ingredients
- 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)
How to Make
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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.
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Step 2: Baste the cauliflower with the liquid in the slow cooker.
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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.
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Step 4: Serve cauliflower sprinkled with tomato, chilli, coriander and almonds and serve with roti, if using.
Nutritional Facts
- 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