Happy New Year! Hello 2019!

It’s 7th January, day seven of “Dry January” and a focus on healthier eating and living. December has been big fun and I am craving goodness and nourishment to re-dress balance. Recipes aren’t a regular blog post on Cheshire Mum but when I posted the pic below on my Insta I received a number of requests for it – Emma, Amy and Sarah, this post is just for you!


View this post on Instagram


Cauliflower Korma #healthyfood #veganuary #30daystohealthyliving 🌱

A post shared by Claire Lancaster (@cheshire_claire) on

Recipe credit goes to Sainsbury’s magazine where I spotted this takeaway favourite gone veggie which also comes in at under 600 calories. Perfect for those who are also making a concerted effort to choose healthier options after Christmas.

Cauliflower Korma
Serves 4 | prep 20 mins | total time 30 mins

1 x 200g jar korma curry paste – use gluten-free if required
2 garlic cloves, grated
25g piece root ginger, grated
1 x 30g pack coriander, leaves and stalks separated, stalks finely chopped
500ml hot vegetable stock – use gluten-free if required
1 medium cauliflower, broken into florets, larger ones halved
1 x 200g pack extra-fine green beans
1 x 200g tub Greek-style natural yogurt
360g brown rice
50g flaked almonds


  • Place a large nonstick frying pan over a medium heat, add the korma paste, garlic, ginger and coriander stalks (reserve the leaves), along with 50ml of the vegetable stock. Cook, stirring, for 3-4 minutes.
  • Add the cauliflower and stir to coat, then add the remaining stock and bring to the boil, cover with a lid and simmer for 5 minutes. Then remove the lid, stir in the beans and simmer, uncovered, for a further 8-10 minutes until the vegetables are tender. Take off the heat, season to taste and stir in the yogurt.
  • Meanwhile, microwave the rice according to the pack instructions. Toast the almonds in a large, dry frying pan until golden. Keep a few almonds to garnish, then add the rice and half the coriander leaves to the pan and toss together. Divide between 4 bowls, spoon over the cauli korma and finish with the remaining torn coriander leaves and almonds.

To make it vegan swap the yogurt for 200ml coconut cream.

Bulk it up
Add a tin of pulses (black eye beans, chickpeas or green lentils), rinsed and drained, with the green beans.

I really enjoyed it, even the 9yo ate it! Also great for lunch the next day. Enjoy! Let me know what you think! Cx

Cauliflower Korma Curry Vegan Recipe