Cauliflower Korma
Servings
4Serving size
about 2 cupsThis recipe can easily be multiplied, makes good leftovers, and freezes well. Serve with Brown Rice.
Serve with Brown Rice
Ingredients
| 4 tsp. Olive oil |
| 1 head large (6-7 inch dia.) Cauliflower, raw (about 1 lb) (broken up into 1 inch flowerets) |
| 2 clove Garlic, raw (finely minced) |
| 1 5 slices (1 inch dia) Ginger root, raw (finely minced) |
| 6 ounce Cashews (raw) |
| 2 medium White onions (thinly sliced) |
| 1/2 tsp., ground Ground cardamom |
| 1/2 tsp. Ground cloves |
| 1/2 tsp., ground Black pepper |
| 1 tsp. Garam masala |
| 1/2 tsp. Ground cinnamon |
| 1 tsp. Paprika (hot paprika optional) |
| 2 Tbsp. No salt added tomato paste |
| 1/2 cup Lite Coconut Milk |
| 1/4 tsp. Salt |
| 1/2 cup Coriander (cilantro) leaves, raw |
| 2 Tbsp. Fresh mint |
| 4 Tbsp. Nonfat Greek Yogurt |
Instructions
Place the cauliflower on a large baking sheet with 2 teaspoons of the olive oil.
Stir to coat the cauliflower with the oil and place in the oven.
Roast for 20 to 25 minutes, stirring occasionally so the cauliflower roasts evenly. Set aside until time to add to the sauce.
While the cauliflower is roasting, place a large skillet over medium high heat and add the garlic, ginger, and cashews.
Cook for about 3 minutes. Stir frequently.
Add the onions and cook for about 5 minutes. Stir frequently.
Add the cardamom, cloves, pepper, garam masala, cinnamon, and paprika.
Cook for about 3 minutes. Stir frequently.
Add the water and reduce the heat to medium.
Simmer, covered, for 30 minutes, stirring occasionally.
Add the roasted cauliflower, tomato paste, coconut milk, and salt, then fold together gently. Simmer for 5 minutes.
Add the cilantro and serve topped with the mint and yogurt.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is NOT safe for those who are lactose intolerant.
Recipe Notes
Many korma recipes are not as strong, spicy, in-your-face flavor. The aromatics are more subtle, but at the same time there is a bit of spiciness to the dish.
The addition of cashew nuts really adds a lot to this recipe. Because kormas are generally meat, having the texture of the roasted cauliflower and the cashews works perfectly together to offer the same textures.