Phil O’Neil is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Cauli and halloumi korma curry (recipe courtesy SMH Good Food)

Ingredients
2 tbsp flavourless oil or ghee
1 large onion, diced
2 tbsp korma curry powder
140g tub tomato paste
Medium head of cauliflower, trimmed into florets
400g halloumi, cut into bite-sized pieces
400ml coconut milk

Method
Step 1
Add the oil or ghee to a large frying pan and place over medium heat. Once hot, add
the onion and cook until soft and translucent. Add the korma curry powder, stirring
briefly to coat the onion, then add the tomato paste. Cook until the paste darkens
slightly in colour and is coating the onion. Add the cauliflower and halloumi and cook
for a few minutes before adding the coconut milk.
Step 2
Stir gently to combine, then simmer for 10 minutes or until the curry has reduced,
and the sauce has thickened. If it reduces too quickly, add a splash of boiling water
to loosen. Serve with rice and naan.

TO SERVE
Chopped coriander, to serve (optional)
Rice and/or naan, to serve

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