Korma Roasted Cauliflower with Naan Tacos
- Super simple
- 0:45 m
- 22 ingredients
Fancy something a little different for your next curry night? Why not try our Korma Roasted Cauliflower with Naan Tacos? Our delicately roasted cauliflower is served with a delicious korma drizzle and a vibrant kachumber salad to create a handful of heaven. Super easy to make and likely to be devoured in seconds - these guys take fusion cuisine to the highest possible level.
Serves: 4
Ingredients
For the tray bake
- 1 large cauliflower
- 1 tbsp medium curry powder
- 1 tbsp ground turmeric
- 1 tsp cumin seeds
- olive oil
- Salt & pepper
For the kachumber salad
- 2 good quality tomatoes
- ½ red onion
- ½ cucumber
- juice of 0.5 lime
- handful of chopped coriander
- Salt & pepper
For the korma sauce
- 3 tbsp korma curry paste
- 100g coconut yoghurt
- 1 tsp cold water, to loosen the sauce if needed
- 1 tbsp mango chutney
For the naan tacos
- 250g coconut yoghurt
- 200g plain flour, plus extra for dusting
- 2 tsp baking powder
- 1 tsp nigella seeds
- melted plant-based butter
- generous pinch of salt
To serve
- 1 tbsp crispy onions
- 1 tbsp flaked almonds
- 1 red chilli, finely sliced
- 2 handfuls of fresh coriander leaves
Before you start
Oven preheated to 200˚C, fan setting | Large roasting tray | Medium mixing bowl | Large mixing bowl | Rolling pin | Pastry brush
Step 1
Prepare the naan taco dough
- Mix the plain flour, coconut yoghurt and baking powder together in a large mixing bowl with a very generous pinch of salt.
- Bring the dough together using your hands, then knead for 2 minutes or until a sticky ball has formed.
- Return to the bowl, cover with a tea towel and set aside to rest.
Ingredients
- 250g coconut yoghurt
- 200g plain flour
- plus extra for dusting
- 2 tsp baking powder
- generous pinch of salt
Step 2
Meanwhile, make the korma sauce
- Mix the korma curry paste with the coconut yoghurt, mango chutney, and a little water if needed to loosen the sauce slightly.
Ingredients
- 3 tbsp korma curry paste
- 100g coconut yoghurt
- 1 tsp cold water
- to loosen the sauce if needed
- 1 tbsp mango chutney
Step 3
Prepare the kachumber
- Dice the tomatoes.
- Peel and dice the red onion.
- Deseed and dice the cucumber.
- Add everything to the large mixing bowl with a drizzle of olive oil, the lime juice and a good pinch of salt.
Prepare the cauliflower - Chop the cauliflower into small florets and add them to a baking tray with the curry powder, turmeric and cumin seeds.
- Season generously with salt and pepper and drizzle generously with olive oil.
- Mix everything together and put the tray in the oven for 30 minutes or until golden and crisp.
Ingredients
- 1 large cauliflower
- 1 tbsp medium curry powder
- 1 tbsp ground turmeric
- 1 tsp cumin seeds
- olive oil
- Salt & pepper
- 2 good quality tomatoes
- ½ red onion
- ½ cucumber
- juice of 0.5 lime
- handful of chopped coriander
- Salt & pepper
Step 4
Make the naan tacos
- Cut the rested dough into 12 pieces and roll into balls.
- Generously flour the work surface and rolling pin and roll each dough ball into a round, small taco shape approx. 10-12 cm in diameter.
- Heat a large, dry frying pan over a medium-high heat.
- Add a few of the naan tacos to the pan and cook for 2-3 minutes on one side or until bubbling and golden, then flip and cook for another 1-2 minutes.
- Brush each naan taco with some melted plant-based butter and repeat until all of the naan tacos are done.
- Keep warm under a clean tea towel.
Ingredients
- 1 tsp nigella seeds
- melted plant-based butter
Step 5
Serve
- Drizzle the korma sauce all over the roasted cauliflower and top with dollops of kachumber.
- Garnish with the flaked almonds, crispy onions, coriander leaves and red chilli.
- Pop the tray in the centre of the table, ready to share, then scoop the filling up with the homemade naan tacos.
Ingredients
- 1 tbsp crispy onions
- 1 tbsp flaked almonds
- 1 red chilli
- finely sliced
- 2 handfuls of fresh coriander leaves