This Creamy Cauliflower and Kale Korma is the deliciously warming meal to switch up your Sunday roast for something a little more exotic but equally as comforting. Feel free to mix up the veggies you use – this sauce is a foolproof way to make anything taste delicious, even those vegetables sitting in your fridge that are slightly past their prime.
Ready in 40 minutes
Toast the spices and aromatics in the coconut oil for around 30 seconds until they become fragrant
Add in the chopped onion and soften for a few minutes
Stir in the soaked cashews, stock and coconut milk then transfer to a blender
Pour the blended sauce back into the pan and simmer the lentils and cauliflower for 25 minutes
Add the kale into the curry and cover for two minutes
Stir the curry together and serve over rice