With winter weather in full swing, it’s the best time to break out the slow-cooker. Known as Cauliflower, or ‘Gobi’ curry, this vegetarian recipe combines the delicate nuttiness of the Korma spices with the more tangy and spicy elements of a Tikka Masala. Bursting with flavours and textures, this recipe is the perfect winter warmer.
1 tbsp. cooking oil
½ large onion, grated
½ large onion, diced
1 tbsp. Patak’s Tikka Masala Curry Paste
2 tbsp. Patak’s Korma Curry Paste
500g cauliflower florets (medium size)
100g canned diced tomatoes
100mL fresh thick cream
For garnish, fresh coriander, chopped
Heat the oil in a pan and fry the grated onion until light golden brown.
Add the Patak’s Tikka Masala and Korma Curry Pastes and stir fry for a few minutes.
Add the diced onion and fry for a further 3 to 4 minutes until light golden brown.
Add the tomatoes, cauliflower florets and water. Mix well.
Cook in a casserole pot with a lid or transfer to your slow cooker. Cook on high for 1 hour or on low for 2 to 2½ hours.
Stir in the cream and serve garnished with fresh coriander leaves.