Vegetarian Korma

This is my husband’s favourite dinner. Previously he thought meat was the only essential part of a meal. A tasty, mild curry that the whole family will (hopefully) enjoy. (I will add a better photo later, this is a work lunch photo, cashews travelled separately for tasty reheating)

Ingredients

• 2 Tbsp olive oil
• 1 large tablespoon korma curry paste
• 1 small cauliflower 
• 2 medium sweet potato
• 1 tin coconut cream
• Large handful roasted (unsalted) cashews
• Salt and pepper

Method

1. Preheat oven to 180 degrees Celsius
2. Peel sweet potato, chop into approx 2x2cm pieces and place on an oven safe tray. Drizzle with half the olive oil, season with salt and pepper and roast in oven until nicely browned and soft. 
3. Brown curry paste with the rest of the olive oil in a large saucepan over medium heat until aromatic (approx 3mins).
4. Add coconut cream to curry paste and place lid on while you chop the cauliflower into roughly bite sized pieces.
5. Add cauliflower to coconut mixture and simmer gently while waiting for sweet potato to cook. (Cook your rice now if having)
6. Add sweet potato and cashew to coconut mixture, stir to combine and season to taste.

Serve with rice, and a dollop of Greek yoghurt.