This recipe calls for Korma Spice Paste
Our authentic blend of coconut and aromatic spices including turmeric, cumin and fennel for a beautifully balanced Korma dish.
Cauliflower Curry (Gobi Mussallam) - Slow Cooker
Another goodie for your slow cooker. This vegetarian recipe uses our two most popular Spice Pastes - Tikka Masala and Korma - to combine the delicate nuttiness of the Korma spices with the more tangy and spicy elements of a Tikka Masala. Totally delicious and chocka block full of the goodness of veg!
This recipe calls for Tikka Masala Spice Paste
Our authentic blend of aromatic spices including paprika, cumin and coriander for a beautifully balanced Tikka Masala dish.
Ingredients
Serves 4 people
- 1 tbsp vegetable oil
- 120g onion, grated
- 120g onion, diced
- 500g cauliflower florets (medium size)
- 1 tbsp Patak's Tikka Masala Curry Spice Paste
- 2 tbsp Patak's Korma Curry Spice Paste
- 50g canned chopped tomatoes
- 300ml water or vegetable stock
- 100ml single cream
- 1 tbsp fresh coriander leaves, chopped
Method
- Heat the oil in a pan and sauté the grated onion until light golden brown.
- Add the Patak's Tikka Masala and Korma Curry Spice Pastes and stir fry for a few minutes.
- Add the tomatoes, cauliflower florets and water and mix well.
- Transfer to your slow cooker and cook on high for 1 hour or on low for 2 - 2½ hours.
- Stir in the cream and serve garnished with fresh coriander leaves.
-
Serves 4 people
- 1 tbsp vegetable oil
- 120g onion, grated
- 120g onion, diced
- 500g cauliflower florets (medium size)
- 1 tbsp Patak's Tikka Masala Curry Spice Paste
- 2 tbsp Patak's Korma Curry Spice Paste
- 50g canned chopped tomatoes
- 300ml water or vegetable stock
- 100ml single cream
- 1 tbsp fresh coriander leaves, chopped
-
- Heat the oil in a pan and sauté the grated onion until light golden brown.
- Add the Patak's Tikka Masala and Korma Curry Spice Pastes and stir fry for a few minutes.
- Add the tomatoes, cauliflower florets and water and mix well.
- Transfer to your slow cooker and cook on high for 1 hour or on low for 2 - 2½ hours.
- Stir in the cream and serve garnished with fresh coriander leaves.
