Slow cooker cauliflower korma
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How to make Slow cooker cauliflower korma
Yield = 4Prep 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.
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