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Cauliflower Curry

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.

60 mins TOTAL TIME
This recipe calls for

Patak’s Tikka Masala Paste 283g

Patak’s Tikka Masala Paste is a medium…

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Serves 4

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
300mL water
100mL fresh thick cream
For garnish, fresh coriander, chopped


  1.  Heat the oil in a pan and fry the grated onion until light golden brown.

  2.  Add the Patak’s Tikka Masala and Korma Curry Pastes and stir fry for a few minutes.

  3.  Add the diced onion and fry for a further 3   to 4 minutes until light golden brown.

  4.  Add the tomatoes, cauliflower florets and water. Mix well.

  5.  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.

  6.  Stir in the cream and serve garnished with fresh coriander leaves.


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