Updated: Oct 5
We all love the idea of a homemade curry, but between the countless ingredients, pots & pans and the cooking time to get it 'just right' isn't quite worth it.
This simple recipe uses minimal ingredients (& tastes just as good - if not better - than your local takeaway), one pan and can be prepped in advance, not to mention only takes an hour to cook!
This recipe contains tender butterbeans & cauliflower with a delicious, creamy vegan korma sauce - a win win & perfect for batch cooking or entertaining as it only uses one pan!
200g dried basmati rice
20g Minced Garlic
1 can butter beans - drained
1 whole cauliflower - chopped
1 onion - chopped
400ml coconut milk
200ml vegetable stock
50g chopped almonds
In a large, ovenproof pan, heat 1tbsp oil, or alternative, add the onion and cook for 4-5 minutes or until softened, add 25g korma powder, cauliflower and butter beans and cook for a further minute until well coated & fragrant.
Add the rice, stock, coconut milk, garlic and remaining seasoning, stir well, cover with foil and place in the oven for 30 minutes.
Remove from the oven, stir the rice mix well and add more liquid if necessary, return to the oven, uncovered for a further 15 minutes or until the cauliflower is tender.
Simply spoon out and serve piping hot, garnish with chopped almonds and serve with your favourite bread.