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Dish photo for Creamy Cauliflower & Aubergine Korma With Toasted Cashews, Fresh Coriander & Rice
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Creamy Cauliflower & Aubergine Korma With Toasted Cashews, Fresh Coriander & Rice

Total time26 min
Active time15 min

Cooking Timeline

Tap steps for details

⚡ Critical Path (4 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

  1. 1Preheat oven and prepare equipment5m
  2. 2Chop and roast aubergine and cauliflower15m
  3. 3Combine vegetables with korma sauce3m
  4. 4Plate and garnish the korma3m
26m total • 4/6 critical
0 min
5 min
10 min
15 min
20 min
25 min
26 min

⚡Critical stepPreheat oven and prepare equipment

Prep • 5 min • Start 0m

Prep

⚡Critical stepChop and roast aubergine and cauliflower

Cooking • 15 min • Start 5m

Cooking

Toast cashews in frying pan

Cooking • 3 min • Start 5m • 12m slack

Cooking

Cook basmati rice in saucepan

Cooking • 9 min • Start 5m • 9m slack

Cooking

⚡Critical stepCombine vegetables with korma sauce

Cooking • 3 min • Start 20m

Cooking

⚡Critical stepPlate and garnish the korma

Finishing • 3 min • Start 23m

Finishing

Nutrition Information

Calories694 kcal
Protein17.1g
Fat28.7g
Carbs96.8g
Fibre13.5g
Salt0.1g

Step-by-Step Instructions

  1. Preheat oven and prepare equipment

    5 min

    Preheat your oven to 200°C / 180°C fan, boil your kettle, then take out a roasting tray, frying pan and saucepan.

    Equipment: oven, kettle, roasting tray, frying pan, saucepan
    Temperature: 200°C

  2. Chop and roast aubergine and cauliflower

    15 min

    Cut the aubergine into 1.5cm cubes and place them along with the cauliflower florets into your roasting tray, toss in a drizzle of oil and season well with salt and pepper. Roast for 15 minutes or until tender and beginning to char.

    Equipment: roasting tray, knife, chopping board

  3. Toast cashews in frying pan

    3 min

    Place your frying pan over a medium heat, then add the cashews to toast for around 2-3 minutes. Remove and set aside.

    Equipment: frying pan

  4. Cook basmati rice in saucepan

    9 min

    Place the basmati rice into your saucepan and cover with 2.5x its volume in boiling water from your kettle. Cook over a medium heat until tender but al dente, around 8-10 minutes.

    Equipment: saucepan, kettle

  5. Combine vegetables with korma sauce

    3 min

    Once the cauliflower and aubergine are cooked, combine in your frying pan along with the korma sauce and cook until piping hot, around 2-3 minutes. Meanwhile, roughly chop the coriander leaves.

    Equipment: frying pan, knife, chopping board

  6. Plate and garnish the korma

    3 min

    Divide the cauliflower and aubergine korma and rice between serving bowls, garnish with the toasted cashews and a scattering of fresh coriander . Enjoy

    Equipment: serving bowls