Roasted Cauliflower Coconut Korma with Cashews & Brown Rice

Roasted Cauliflower Coconut Korma with Cashews & Brown Rice

Ready in 40 minutes Serves 2
This dish most recently appeared in Fresh Start Fit (4 Nights for 2) on Sunday, April 19, 2020.



  • 1 pack brown rice
  • 150g frozen peas
  • 1 pack baby spinach


  • 1/2 cauliflower, diced 2cm
  • 1 pack cauliflower korma spices


  • 1/2 brown onion, thinly sliced
  • 1 carrot, grated
  • 1 clove garlic, minced
  • 1/2 tsp grated ginger
  • 1 pack poppy seeds
  • 1/2 pack haloumi, diced 1cm
  • 1/2-1 pack korma paste
  • 100ml lite coconut milk
  • 1/3 cup water
  • 1/4 tsp soy sauce

To Serve

  • 1/4 cup yoghurt
  • 1 pack cashew nuts
  • 1/2 bunch mint, leaves picked


  1. Preheat oven to 220°C. Bring a pot of hot salted water to the boil with the lid on.
  2. Cook rice. Cook rice in pot of boiling water for about 25 minutes, until tender. Add peas for final 3 minutes of cook time. Drain, return to pot and fold through spinach. Season with salt and pepper and cover keep warm.
  3. Prep & cook cauliflower. Toss cauliflower with 1 tsp oil, a pinch of salt and Indian spices on a lined oven tray. Roast in oven for about 25 minutes, until golden.
  4. Prep & cook korma. Heat 1 tsp oil in a pot on medium-high heat. Cook onion, carrot, garlic, ginger and poppy seeds with a pinch of salt for 3-4 minutes, until soft and fragrant. Add haloumi and korma paste and cook for about 1 minute, until fragrant.
  5. Finish curry. Add coconut milk, water and soy sauce and bring to a simmer. Simmer for about 5 minutes on low-medium heat, until thick. When cauliflower is cooked, stir through finished curry. Season to taste with salt and pepper.
  6. Serve rice topped with curry and yoghurt. Sprinkle over cashew nuts and mint.

Nutritional Information

Energy 2712 kj
648 kcal
Protein 29.5g
Carbohydrate 51.4g
Fat 33.4g