Creamy cauliflower & pea korma

Giving up meat and dairy for the New Year? Here’s a deliciously mild veggie curry that also packs in 2 of your 5 a day.

Ingreadient

• 2 tbsp Essential Sunflower Oil or Vegetable Oil
• 1 Essential Onion, chopped
• 1 medium cauliflower (about 800g), in small florets
• 180g jar Waitrose Korma Paste
• 250ml Alpro Almond No Sugars drink
• 250g frozen peas
• chapati, coconut alternative to yogurt and coriander leaves to serve

Step by step

1. In a large sauté pan or shallow casserole dish, heat 1 tbsp oil over a medium heat. Add the onion and fry for 5 minutes until starting to soften. Raise the heat to medium-high, add the remaining 1 tbsp oil, the cauliflower and a large pinch of salt and fry for 10-15 minutes until the florets are tinged golden in places.
2. Add the korma paste to the pan and fry, stirring, for 2-3 minutes. Stir in the almond drink and simmer for 5 minutes, then add the peas and simmer for a final 4-5 minutes.
3. Remove from the heat and serve with chapati, coconut alternative to yogurt and coriander leaves.