Cauliflower and cashew korma

Serves: 4

Prep time: 10min

Cooking time: 20min

Ingredients

2 teaspoons sunflower oil

1 onion, cut into thin wedges

2 teaspoons finely grated fresh ginger

2 tablespoons korma paste

400 g cauliflower, cut into florets

200 g green beans, halved

375 ml can light and creamy evaporated milk

2 teaspoons reduced salt soy sauce

¾ cup unsalted, roasted cashews

½ cup fresh Thai basil leaves (see tips)

1 lime, quartered, to serve

2 cups cooked brown rice, to serve

Method

Step 1

Heat oil in a large, deep, non-stick frying pan or flameproof casserole dish over a medium-high heat. Add onion and ginger. Cook, stirring for 2 minutes, or until onion is lightly golden.

Step 2

Add paste and cauliflower. Cook, stirring for 2 minutes, until paste coats cauliflower.

Step 3

Stir in 1 cup water. Bring to the boil. Reduce heat. Cover with lid. Gently boil for 10 minutes, or until cauliflower is just tender.

Step 4

Stir in beans and evaporated milk. Gently boil, uncovered for 5-8 minutes, until thickened slightly, stirring occasionally.

Step 5

Turn off heat. Stir in soy sauce, cashews and basil.

Step 6

Serve with rice and lime wedges.