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How to make Slow cooker cauliflower korma

Yield = 4
Prep time: 0:05
Cook time: 5:10
Total time: 5:15

Ingredients

  • 500ml (2 cups) Massel vegetable liquid stock
  • 125ml (1/2 cup) tomato passata
  • 60g (1/4 cup) korma curry paste
  • 1.1kg cauliflower, outer leaves removed, base trimmed
  • 90g (1/3 cup) Greek-style yoghurt, plus extra, to serve
  • 60ml (1/4 cup) pouring cream
  • 2 teaspoons cornflour
  • 1 ripe tomato, deseeded, finely chopped
  • Long fresh green chilli, sliced, to serve
  • Fresh coriander sprigs, to serve
  • Flaked almonds, toasted, to serve
  • Roti (optional), to serve

Method

  • Step 1 Whisk together the stock, passata and korma paste in a slow cooker. Place the cauliflower upside down in the mixture and turn to coat. Stand upright and cover. Cook on low for 5 hours or until the cauliflower is tender.
  • Step 2 Baste the cauliflower with the liquid in the slow cooker. Combine the yoghurt, cream and cornflour in a small jug. Add to the slow cooker and stir to combine. Cook for a further 10 minutes or until the sauce has thickened.
  • Step 3 Serve cauliflower sprinkled with tomato, chilli, coriander and almonds. Serve with roti, if using.