Save With Jamie: Veggie Korma with Mock Cauliflower Pilau

This meat-free main and cauli-rice from Jamie Oliver makes for a standout meal any night of the week.

This meat-free main and cauli-rice from Jamie Oliver makes for a standout meal any night of the week

(Credit: David Loftus)

"I always get very excited when I can create massive, delicious flavours in curries without using any meat, and as well as being good for you, it’s good for your wallet too. To mix things up a bit, instead of using rice I’ve cooked cauliflower in such a way here that it looks, feels and acts like rice — it’s really delicious. Have a go at this tasty recipe and I promise, even your most carnivorous all-man geezer mates will be happy." - Jamie Oliver

Veggie Korma with Mock Cauliflower Pilau

By Jamie Oliver

Tip: I’ve used shop-bought paste here, but to save even more pennies, why not try making your own.


  • 1 heaped tbsp flaked almonds
  • 2 large sweet potatoes
  • Olive oil
  • 1 red onion
  • 2 cloves of garlic
  • 1 thumb-sized piece of ginger
  • ½ a bunch of fresh coriander
  • ½-1 fresh red chili, optional
  • 1 handful of curry leaves
  • 1 heaped tbsp korma curry paste
  • 1 x 400 g tin of chickpeas
  • 1 large cauliflower
  • ½-1 lemon
  • 50 g feta cheese, optional
  • 4 tbsp fat-free natural yogurt


Start by toasting the almonds in a large casserole pan until lightly golden, then tip out and set aside. Scrub the sweet potatoes clean, then cut into 4-cm chunks and put them into the pan on a medium heat with a lug of oil. Fry for about 5 minutes, or until golden, while you peel the onion, garlic and ginger, then finely slice them with the coriander stalks and chili (if using — it will give the sauce a real kick). Add the curry leaves to the pan and stir for 1 minute, then
add all the sliced veg with the curry paste and cook for another 5 to 10 minutes, or until the onions have softened, stirring occasionally. Add the chickpeas (juice and all) with 600 mL of boiling water, then bring everything to the boil. Reduce to a simmer and cook for around 30 minutes, or until thickened.

Meanwhile, click off and chop the cauliflower leaves, then finely slice the stalk and add both to the curry for the rest of the cooking time. Cut the florets into even-sized chunks and pulse in a food processor until it’s the same texture and size as rice. Tip it into a microwave-safe dish and cover. Steam or microwave the cauliflower on high for 7 minutes, or until cooked through, just before serving.

Add a good squeeze of lemon juice to the curry, then season to perfection and crumble over the feta (if using — I think of it here as a nod toward Indian paneer, and it adds a lovely subtle bit of extra flavour). Dollop over the yogurt and stir it through for that korma creaminess (or serve on the side, if you prefer), then sprinkle with coriander leaves and the toasted almonds. Tip the cauliflower on to a nice serving platter, and dig in.

Yield: Makes 4 servings

Save With Jamie by Jamie Oliver is published by HarperCollins © Jamie Oliver Enterprises Limited (2013). This recipe originally appeared on Save With Jamie - Series 1: © 2013 Jamie Oliver. Visit or follow him at @jamieoliver. Photography by David Loftus Copyright © 2013. 


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