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Korma Spiced Cauliflower Curry

Korma Spiced Cauliflower Curry

with Chickpeas and Pitta Dippers
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Get 50% off your first box & free treats for 2 months!
Calories
: 
428 kcal
Protein
: 
18.3g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

300 grams

Cauliflower Florets

1 sachet(s)

North Indian Style Spice Mix

1 unit(s)

Garlic Clove

1 carton(s)

Chickpeas

50 grams

Korma Curry Paste

(Contains: Mustard)

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

10 grams

Vegetable Stock Paste

4 unit(s)

Pitta Bread

40 grams

Baby Spinach

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

1.5 tsp

Sugar

150 milliliter(s)

Water for the Sauce

10 grams

Butter

Energy (kJ)1792 kJ
Energy (kcal)428 kcal
Fat16.5 g
of which saturates6.7 g
Carbohydrate45.9 g
of which sugars24.2 g
Dietary Fibre14.6 g
Protein18.3 g
Salt4.7 g
Potassium378 mg
Calcium25.5 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Large Frying Pan

Cooking Steps

1

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Halve any large cauliflower florets and pop them onto a baking tray.

c) Drizzle with oil, season with salt, pepper and half the North Indian style spice mix, then toss to coat. Spread them out in a single layer.

d) When the oven is hot, roast on the top shelf until golden brown and tender, 15-18 mins. Turn halfway through.

2

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Drain and rinse the chickpeas in a sieve.

c) Heat a drizzle of oil in a large frying pan on medium-high heat.

d) Once hot, add the korma style paste, remaining North Indian style spice mix and garlic, cook for 1 min. 

3

a) Add the chopped tomatoes, chickpeas, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts) to the pan.

b) Season with salt and pepper.

c) Bring to a boil, then lower the heat and simmer, stirring occasionally, until thickened, 10-12 mins.

4

a) When the cauliflower has 5 mins left, toast the pitta breads in your toaster until golden.

b) If you're using the oven, put the pitta breads onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins.

c) Cut each pitta into 4 pieces

5

a) Add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins. 

6

a) Once the cauliflower has roasted, gently stir it through the curry.

b) Stir in the butter (see pantry for amount) until fully melted. Taste and season with salt and pepper if needed.

c) Share the cauliflower curry between your bowls and serve with the pitta dippers on the side.

d) Swirl in some yoghurt in each bowl to finish.

Enjoy!

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