Cauliflower and cashew korma
- 2 teaspoons sunflower oil
- 1 onion, cut into thin wedges
- 2 teaspoons finely grated fresh ginger
- 2 tablespoons korma paste
- 400g cauliflower, cut into florets
- 200g green beans, halved
- 375ml can light and creamy evaporated milk
- 2 teaspoons reduced salt soy sauce
- ¾ cup unsalted, roasted cashews
- ½ cup fresh Thai basil leaves (see Tips)
- 1 lime, quartered, to serve
- 2 cups cooked brown rice, to serve
- Heat oil in a large, deep, non-stick frying pan or flameproof casserole dish over a medium-high heat. Add onion and ginger. Cook, stirring for 2 minutes, or until onion is lightly golden.
- Add paste and cauliflower. Cook, stirring for 2 minutes, until paste coats cauliflower.
- Stir in 1 cup water. Bring to the boil. Reduce heat. Cover with lid. Gently boil for 10 minutes, or until cauliflower is just tender.
- Stir in beans and evaporated milk. Gently boil, uncovered for 5-8 minutes, until thickened slightly, stirring occasionally.
- Turn off heat. Stir in soy sauce, cashews and basil.
- Serve with rice and lime wedges.
Tips
- Substitute regular basil or coriander for Thai basil, if preferred. For a change, try using tikka or madras paste instead of korma paste.
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