• 2 tbsp Olitalia Olive Oil
  • 1 onion finely chopped
  • 2 garlic cloves, thinly sliced
  • 5g ginger, finely chopped
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp ground chili
  • 1 tsp ground tumeric
  • 500ml Knorr Vegetable Granules
  • 400g canned cherry tomatoes
  • 120g butternut, diced
  • 1 whole cauliflower cut into pieces
  • 60g Greek yoghurt
  • Lime zest
  • Fresh coriander


  1. Heat olive oil in a saucepan over medium heat, sauté onion and garlic and stir until tender.
  2. Add ginger, cook until fragrant, add spices except garam masala and stir until just cooked.
  3. Add Knorr Stock, tomatoes and butternut, cover and simmer until butternut is just cooked.
  4. Add cauliflower, cover and simmer until cooked (6-7min). Stir in garam masala and yoghurt, add fresh coriander and serve hot with spiced yoghurt.

Original recipe by Chef Sean Gravina.

Products used in this recipe

Knorr Vegetable Granules
Olitalia Extra Virgin Olive Oil

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