Cauliflower Korma

3 tbsp butter or a neutral flavoured oil, like grapeseed
1 large cauliflower, broken into florets, and chopped finely
1/2 brown onion, finely diced
1 cm fresh ginger, peeled and minced 
1 clove garlic, minced
1/2 tbsp Garam Masala
1/2 tsp ground cinnamon
1/2 tsp ground turmeric
2 cups vegetable or chicken stock 
1/2 cup Greek yoghurt 
3/4 cup of raisins
1 can of chickpeas

Heat three tablespoons of oil in a large frying pan over low heat. Fry the onion until soft. Add the garlic, ginger and spices and fry for 3 minutes. 

Add the cauliflower pieces and vegetable stock and bring to a boil. Reduce heat to a simmer and cook until tender, around 15 minutes. 

Drain chickpeas and add to the korma, along with the raisins and yoghurt. Stir to combine. Season to taste and serve with fresh coriander, steamed rice with peas, cucumber sticks and naan.

Featured in Lunch Lady Magazine.
Original recipe and food styling Hayley McKee, Photography Kelli Morris.