Recipe: Cauliflower Korma

cauliflower korma recipe

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.

cauliflower korma recipe

cauliflower korma recipe

 

Ingredients

1 large Cauliflower, broken into florets, leaves roughly torn
1 large onion,  finely chopped
1 green chilli, chopped tsp ground turmeric
4 cardamom pods, bruised
2 tsp cumin seeds
2 tbsp ground almonds
2 tsp coriander, ground
2 garlic cloves, crushed
1 tbsp ginger grated
4 tbsp 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 tbsp oil, 1 tsp 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 tbsp 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 recipe
Cauliflower Korma in the mix



cauliflower korma recipe

cauliflower korma recipe

Recipe: Cauliflower Korma

Ingredients
  

  • cauliflower 1 large broken into florets, leaves roughly torn
  • 2 tsp ground turmeric
  • 4 cardamom pods bruised
  • 2 tsp cumin seeds
  • 2 tbsp ground almonds
  • 2 tsp Coriander Ground
  • 1 large onion finely chopped
  • 1 green chilli chopped
  • 2 garlic cloves crushed
  • 1 tbsp ginger grated
  • 4 tbsp 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 tbsp oil, 1 tsp 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 tbsp 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.

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cauliflower korma recipe

 

Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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