Vegetarian Korma with Raita Dip & Roti Canai

Step 1 of 4

Chop all the Raita ingredients into small chunks and put them into a medium bowl. Then, add yoghurt and season with salt and cumin powder. Cover the bowl with multipurpose plastic wrap before popping it into the fridge to chill.

Step 2 of 4

Break tempeh into bite-size pieces and stir fry in a large saucepan drizzled with cooking oil over medium-high heat. Add chopped cauliflower and coconut korma sauce and let it simmer for 20-30 minutes until it is soft and fragrant.

Step 3 of 4

In the meantime, take the frozen roti out of the freezer and toast it on a pan for both sides until it turns golden brown.

Step 4 of 4

Once the korma is ready, transfer it into a serving bowl. Plate the roti and raita and enjoy!