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 Tbsp. 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…
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Special Diet Information
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Lactose
This recipe is NOT safe for those who are lactose intolerant.
Recipe Notes
I first had a version of this korma at a restaurant in London. I had eaten korma before but that version was, unlike a lot of curries, not a strong, spicy, in-your-face flavor. The aromatics were more subtle, but at the same time there was a bit of spiciness to the dish and I fell in love immediately.
Many of the versions of korma that I have seen are much more like a tandoori or a vindaloo – especially the frozen versions that we have tasted here at DrGourmet.com. (It was, in fact, a frozen version of cauliflower korma that inspired me to revisit this recipe.) That version did have more of a vindaloo flavor: sweeter, more tomatoey, and creamier. It was OK but I wanted this more authentic recipe.
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.