- 1 jar vegan korma curry paste, or 3 tsp curry powder
- 1-2 cauliflowers, chopped
- 1 onion, chopped
- 2T olive oil
- 1 can chopped tomatoes / passata
- 2 cups frozen peas
- 1 can coconut milk
- 1 1/2 tsp salt, and black pepper to taste
Start frying the chopped onion and cauliflower with the olive oil in a large pan. Stir in the curry paste/powder, then add a cup water and let it evaporate.
Stir in the chopped tomatoes and bring pan to the boil. When the cauliflower is almost cooked, add the peas and coconut milk, and simmer until thickened. Season with salt and pepper, and serve with rice or couscous.
Recipe contributed by Imogen and Madeleine’s Granny