Vegan cauliflower korma

Top this brilliantly simple vegan curry with some toasted cashew nuts for added crunch.

Ingreadient

• 1 large cauliflower (about 1.2kg)
• 3 tbsp Essential Olive Oil
• 1 Essential Onion, sliced
• ½ x 290g jar Patak’s Mild Korma Paste
• 250ml pot Elmlea Plant Double cream alternative
• ¼ x 25g pack coriander, leaves picked

Step by step

1. Preheat the grill to high. Cut the cauliflower into medium florets, reserving any tender leaves. Toss the florets and leaves with 1½ tbsp oil, season with salt and spread over a large baking tray. Grill for 5-6 minutes, turning halfway, until just charred in places; set aside.
2. Meanwhile, heat the remaining 1½ tbsp oil in a large frying pan over a medium-high heat. Add the onion and fry for 8-10 minutes until turning golden. Stir in the korma paste and fry for 2 minutes, stirring regularly.
3. Add the cauliflower and leaves to the pan and fry for 1 minute more, then stir in the Elmlea Plant. Half fill the Elmlea pot with water, add to the pan and simmer for 5 minutes. Scatter with coriander and serve with steamed rice or naan breads, if liked. A dollop of non-dairy yogurt alternative and a scattering of toasted cashews would go nicely, too.