A warm and visually appealing korma inspired curry made with cauliflower, soya chunks, and a variety of spices. This dish is perfect for cold days, topped with fresh coriander, cashews, and pickled onions for added flavor.
1: Roast the cauliflower in the oven until charred.
2: Meanwhile, fry the onion for 5 minutes.
3: Add garlic, ginger, and spices and fry for another minute.
4: Squeeze in the tomato paste, stir it around, and then add stock and soya chunks.
5: Clamp the lid on and let the soya chunks rehydrate for around 5 minutes.
6: Pour in the coconut milk, stir, and then top with pickled onions, cashews, and coriander.
