Baked Vegan Korma

• cauliflower↗1 середня
• green onions↗6 шт. pcs
• rapeseed oil↗2 ст. л. tbsp

  rapeseed or sunflower oil

• garlic cloves↗3 зубчики
• korma paste↗½ банки can

  (about 100 g)

• chickpeas↗консервована 400 г g
• regular cream↗150 мл ml

  coconut cream

• vegetable broth cube↗1
• shelled green beans100 г g
• ground almond↗50 г g
• basmati rice↗готовий

  or naan and mango chutney, for serving

• cutting board
• kitchen towel

  or kitchen paper (optional)

• sharp knife
• deep baking dish

  (ours was 25×35 cm)

• кухонні ножиці
• столова ложка
• чайна ложка
• прес для часнику
• ваги
• мірний кувшин
• відкривачка для консервів
• дерев'яна ложка

Step-by-step instructions

1. 1

   Before starting, review our cutting and knife handling guide. Preheat the oven to 200 °C (180 °C with convection, gas 6). If your board lacks non‑slip pads, place a damp kitchen towel or a sheet of paper on the work surface, then set the board on top so it doesn’t slip. Remove the leaves from the cauliflower, discard damaged or wilted parts, and keep the rest. Cut the florets and leaves into bite‑size pieces, and slice the stems into smaller pieces. Transfer everything to a baking dish.

2. 2

   Trim the root end of the green onions and remove the outer papery skin. Slice the onions into small pieces directly in the dish using kitchen scissors. Drizzle the vegetables with oil, sprinkle a pinch of salt, and toss with your hands. Place the dish on the middle rack of the oven. Bake for 15 minutes.

3. 3

   Peel the garlic cloves. After 15 minutes, carefully remove the dish using gloves. Press the garlic directly into the dish with a press.

4. 4

   Measure the korma paste – about half a can (≈100 g). Add it to the vegetables and stir.

5. 5

   Open the canned chickpeas, pour them into a sieve over a bowl to collect the liquid (aquafaba). Transfer the drained chickpeas to the dish.

6. 6

   Pour in the coconut cream, then measure 450 ml of water with a measuring jug and add it. Crumble the broth cube and dissolve it into the mixture.

7. 7

   Weigh the green beans. If they have stems, snap them off or cut them. Add the beans to the dish.

8. 8

   Weigh the ground almond and add it. Holding the dish with one gloved hand, gently stir everything with a wooden spoon. Return the dish to the oven for another 25 minutes, then carefully remove it (the dish will contain hot liquid). Serve the curry with ready basmati rice, or with naan and mango chutney.