This really tastes just like your favourite Indian takeaway korma. It's rich sauce is something you will carve and keep coming back to for more, but you need not worry, as it isn't ladened with dairy cream, hard as it is to believe! Having a stash of this in your freezer will stop you reaching for that takeaway menu - perfect for a Friday night feast!
Makes 10 portions
- Heat a large, heavy-based pan over a medium heat. Add a good glug of vegetable oil and then the onions, garlic and ginger and cook for 5 minutes.
- Cover the onion mixture with water and bring to the boil, then reduce the heat and simmer gently for 30–35 minutes, stirring occasionally, until most of the liquid has evaporated.
- Stir in the tomato purée, salt and spices and cook for a further 10 minutes.
- Meanwhile, preheat the oven to 180°C fan (400°F), Gas Mark 6.
- Remove the pan from the heat and blitz with a hand blenderor in a food processor or blender until smooth.
- Mix one-third of the vegetable mixture with the cauliflower pieces on a baking tray, spread out and roast for 25 minutes or until the cauliflower is cooked through and slightly caramelized.
- While the cauliflower is roasting, add the ground almonds, desiccated coconut and sugar to the remaining vegetable mixture in the pan and stir until the sugar has dissolved. Then stir in the coconut milk and continue to simmer over a medium–low heat for 15 minutes, stirring occasionally.
- Remove from the heat and season to taste. Fold in the roasted cauliflower and serve, sprinkled with the toasted flaked almonds and chopped coriander leaves, if you like.
This recipe is taken from our book 'Freeze', it can be bought on our website or via Amazon