Cauliflower Korma with Coconut rice

4 portions

Meeat Korma sauce is an amazing product to tune for your liking. The spicy sauce is super delicious in this cauliflower korma recipe where you just add fresh vegetable and some more spices. YUM!

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Cauliflower Korma

1 pack (400 g) of Meeat Korma

1 small cauliflower

approx. 1 tbsp canola oil

½ tsp garlic powder

½ tsp cayenne

¼ tsp salt

2 dl frozen peas

200 ml coconut milk

1 dl water


Coconut rice

3 dl Jasmine rice

200 ml coconut milk

4 dl water

1/4 tsp salt

1/2 tsp sugar


For garnish

Fresh cilantro



  1. Preheat the oven for 225 °C. Rinse the cauliflower and tear it into bite-size florets. Chop the larger pieces.
  2. Spread the cauliflower over an oven pan, tossing over the oil, garlic powder, cayenne, and salt. Rub the spices onto the cauliflower and roast them in the oven for 20 minutes.
  3. Rinse the rice under running cold water. Mix all the ingredients included to the coconut rice in a cooking pot. Put the lid on and bring to a boil. Once it is boiling, turn the heat to low and let simmer for 15 minutes. After 15 minutes, take it off the heat and let it stew under the lid for 5 more minutes.
  4. In a large sauté pan, mix the Meeat Korma, coconut milk and water. Let simmer on medium heat for 5 minutes. Then add the roasted cauliflower and peas and let simmer for additional few minutes.
  5. Serve the Korma with coconut rice, fresh cilantro and freshly squeezed lemon juice.