Name: Korma Roasted Cauliflower Naan Tacos
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 null cauliflower (large); 1 tbsp medium curry powder; 1 tbsp ground turmeric; 1 tsp cumin seeds; null null olive oil; null null salt pepper; 2 null good quality tomatoes; 0.5 null red onion; 0.5 null cucumber; 0.5 null lime juice; 1 handful chopped coriander; null null salt pepper; 3 tbsp korma paste; 100 g coconut yogurt; 1 tsp cold water (to loosen the sauce if needed); 1 tbsp mango chutney; 250 g coconut yogurt; 200 g plain flour (plus extra for dusting); 2 tsp baking powder; 1 tsp nigella seeds; null null melted plant butter; null pinch salt (generous); 1 tbsp crispy onions; 1 tbsp flaked almonds; 1 null red chilli (finely sliced); 2 handfuls fresh coriander leaves

Instructions

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1

Mix the plain flour (200 g), coconut yogurt (250 g) and baking powder (2 tsp) together in a large mixing bowl with a generous [pinch salt]. Bring the dough together using your hands, then knead for 2 minutes or until a sticky ball has formed. Return to the bowl, cover with a tea towel and set aside to rest.
2

Mix the korma paste (3 tbsp) with the coconut yogurt (100 g), mango chutney (1 tbsp), and a cold water (1 tsp) if needed to loosen the sauce slightly.
3

Dice the quality tomatoes (2 good). Peel and dice the onion (0.5 red). Deseed and dice the cucumber (0.5). Add everything to the large mixing bowl with a drizzle of [olive oil], the juice (0.5 lime) and a good [pinch salt] along with fresh coriander (1 handful). Chop the cauliflower (1 large) into small florets and add them to a baking tray with the medium curry powder (1 tbsp), ground turmeric (1 tbsp) and cumin seeds (1 tsp). Season generously with [salt pepper] and drizzle generously with [olive oil]. Mix everything together and put the tray in the oven for 30 minutes or until golden and crisp.
4

Cut the rested dough into 12 pieces and roll into balls. Generously flour the work surface and rolling pin and roll each dough ball into a round, small taco shape approx. 10-12 cm in diameter. Heat a large, dry frying pan over a medium-high heat. Add a few of the naan tacos to the pan and cook for 2-3 minutes on one side or until bubbling and golden, then flip and cook for another 1-2 minutes. Brush each naan taco with some [melted plant butter] and repeat until all of the naan tacos are done. Keep warm under a clean tea towel.
5

Drizzle the korma sauce all over the roasted cauliflower and top with dollops of kachumber. Garnish with the flaked almonds (1 tbsp), crispy onions (1 tbsp), fresh coriander (2 handfuls) and chilli (1 red). Pop the tray in the centre of the table, ready to share, then scoop the filling up with the homemade naan tacos.