Cauliflower (or whatever you want) Korma Recipe
A recipe for making Cauliflower Korma. It's an easy to make curry, add whatever vegetables you like such as potatoes or courgette for varying textures. The korma sauce is creamy with the addition of almonds and yoghurt but without the need to add actual cream. Omit the yoghurt if you wish to make it dairy-free. If you aren't cauliflowered out, try some Cauliflower Pakora alongside.
Ingredients
1 large Cauliflower, broken into florets, leaves roughly torn
1 large onion, finely chopped
1 green chilli, chopped teaspoon ground turmeric
4 cardamom pods, bruised
2 teaspoon cumin seeds
2 tablespoon ground almonds
2 teaspoon coriander, ground
2 garlic cloves, crushed
1 tablespoon ginger grated
4 tablespoon yoghurt
200ml vegetable stock
Oil
coriander a handful, chopped
rice and naan bread to serve
Method
Heat the oven to 200C/fan 180C/gas 6.
Put the cauliflower florets and leaves in a bowl with 1 tablespoon oil, 1 teaspoon of the turmeric.
Mix together then spread onto a non-stick baking sheet and roast for 15-20 minutes until tender.w
Whilst the cauliflower is roasting, heat 1 tablespoon oil in a pan, add the cardamom and cumin seeds, and sizzle until fragrant.
Add the onion and chilli, and cook until the onion is softened.
Add the garlic and ginger, and cook for 2 minutes, then stir in the remaining turmeric and the rest of the spices.
Tip in the roasted cauliflower and stir well,
Add the stock and almonds.
Simmer for 5 minutes then stir in the yoghurt and heat through gently.
Stir in the coriander and serve with rice and naan bread.
Cauliflower Korma in the mix
Recipe: Cauliflower Korma
Ingredients
- cauliflower 1 large broken into florets, leaves roughly torn
- 2 teaspoon ground turmeric
- 4 cardamom pods bruised
- 2 teaspoon cumin seeds
- 2 tablespoon ground almonds
- 2 teaspoon Coriander Ground
- 1 large onion finely chopped
- 1 green chilli chopped
- 2 garlic cloves crushed
- 1 tablespoon ginger grated
- 4 tablespoon yoghurt
- 200 ml vegetable stock
- Oil
- coriander a handful chopped
- rice and naan bread to serve
Instructions
- Heat the oven to 200C/fan 180C/gas 6.
- Put the cauliflower florets and leaves in a bowl with 1 tablespoon oil, 1 teaspoon of the turmeric.
- Mix together then spread onto a non-stick baking sheet and roast for 15-20 minutes until tender.w
- Whilst the cauliflower is roasting, heat 1 tablespoon oil in a pan, add the cardamom and cumin seeds, and sizzle until fragrant.
- Add the onion and chilli, and cook until the onion is softened.
- Add the garlic and ginger, and cook for 2 minutes, then stir in the remaining turmeric and the rest of the spices.
- Tip in the roasted cauliflower and stir well,
- Add the stock and almonds.
- Simmer for 5 minutes then stir in the yoghurt and heat through gently.
- Stir in the coriander and serve with rice and naans.
Follow us on Instagram, Facebook and Twitter ❤️
Join our Facebook Group Glasgow Foodies and share your reviews, tips of where to eat and drink, new places and old places you 💕
[email-subscribers-form id="{form-id}"]
