Ingredients
Method
1.In a large frying pan, heat oil on medium. Sauté onion, garlic and ginger for 3-4 minutes until tender. Stir in korma paste, then cook for 1-2 minutes until fragrant.
2.Add milk and bring mixture to a simmer, stirring. Add in pumpkin and stock, then simmer for 5 minutes.
3.In a food processor, pulse cauliflower until chopped to the size of rice grains. Stir through curry sauce and cook, covered, for a further 10-15 minutes until tender.
4.Add peas and tomatoes. Heat gently, stirring, until warmed through. Sprinkle with coriander and serve with pappadums.